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English Summer Salads

I've been back in England for almost two weeks now, and after spending the whole of the first week drinking and eating copious amounts of food and alcohol due to my nan's 80th birthday I decided to make a couple of salads for lunch the past few days.

That's not to say I've gone full health as I did have a takeaway with my dad last night (who can say no to a free curry?), but that's our little secret! ;)

Now, I'm not one to have a salad sans meat so mine all include some form of either fish or meat. Obviously, if you're a non-meat eater then you can just substitute with one of your veggie faves - tofu, cauliflower, potatoes, amongst others.

Sliced Finger Salad

So I'm happily pottering along yesterday making this salad when the knife decides to slip of the table and cut into my finger. Not only have I never cut myself whilst cooking, but of course the first time it happens is when I'm trying to be healthy. Tip of the day: unhealthy food is safer.

Back to the deathly (but scrumptious) salad, we have:

3 rosemary & thyme mini sausages from Waitrose
a handful (or two... maybe three) of spinach
homemade parsley (obviously purchasable at the shop)
half an avocado
half a tomato
a slice of onion
a clove of garlic
1 jalapeño pepper

topped with salt, pepper & lemon olive oil

Preheat your pan and then add a little bit of olive oil. Once the olive oil has reached the desired temperature, I usually say just before it starts sizzling in the pan, then throw in the sausages. Turning them every so often to make sure they don't burn on one side. I prefer the flavoured sausages that Waitrose offer because they just seem to add that little bit extra to a dish, but using any sausages will obviously do the job.

Once those sausages are cooking up a storm (which usually takes around 8-12 minutes overall), start on your salad. Chuck the spinach into a bowl, cut up the parsley and tomatoes, then, add a tiny bit of oil, salt & pepper just so that you can start mixing it all together.

Check on those sausages.

Then chop up your garlic & jalapeño pepper into little pieces. Remember to only keep in the amount of seeds that you can handle because they can be spicy little things! Also separate the circles of the onion so they are easier to cook.

By this point, your sausages should almost be done. When they are place them to the side, add a little bit of olive oil to the already heated pan and chuck in your onion, garlic and pepper. Allow them to sizzle and brown in the pan, but make sure not to let them blacken as this will not leave a great taste in your mouth! Usually taking about a minute, maybe a little less, once they're all done throw it all in with your spinach and parsley. Chop up your sausages and avocado and add that to the equation.

Then mix it all up and you're left with a bowl of happiness!

Non-sliced Finger Salad

See what I did there ^^ always had a great way with words...

So, this was the less life threatening salad.

a can of tuna in sunflower oil
a handful (or two... maybe three) of spinach
homemade parsley (once again, purchasable at the shop)
half a tomato
a slice of onion
a clove of garlic
jalapeño pepper

topped with salt, pepper & a tiny bit of oil (if necessary after the amount of sunflower oil in can)

With the same concept as the other salad, the main difference is the choice of protein.
Just think of how healthy you can make yourself feel? Even if, like me, you decide you go and gorge on an amazing curry takeaway the same night... at least you had one meal of healthiness that day! Not only are they good salads to make for yourself, you can also make a large one for the whole table with other food as well, adding a sense of health to any meal.

Quick, simple, easy!
The perfect meal for spending the day in the few days of sun we have left!

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