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Say goodbye to wilted lettuce and soggy leaves, as these zero lettuce salads will show you just how hearty, satisfying and delicious salads can be. The key is to include lots of ingredients with different colours, textures and tastes to keep things interesting. Have a go at these three easy bowls for a tasty lunch in no time.
There are no real rules for the perfect salad, so you can mix and match ingredients to suit your tastes or diet. As a starting point, think about the below building blocks or try one of our tasty recipes below.
Grains, beans, lentils or other pulses Raw vegetables such as grated carrot or sliced cucumber Soft veg such as tomatoes, grilled peppers or olives A protein such as cheese, cooked meats, fish or nuts A simple dressing to bring it all together such as creamy tahini or tangy soy sauce Some tasty garnishes to finish, like crunchy seeds, fragrant herbs or fresh chilli
75g orzo pasta (uncooked weight), cooked to pack instructions 100g artichoke antipasti, drained 100g cherry tomatoes, halved 80g peas (blanched if frozen) ½ x 125g pack half fat mozzarella 2 tbsp sundried tomato pesto (or red pesto) 1 tbsp pine nuts fresh basil leaves
Add the cooked pasta and veg to a bowl, tear over the mozzarella, drizzle over the pesto, sprinkle over the pine nuts and garnish with a few fresh basil leaves.
Calories 798 (40%), sugar 8.8g (10%), fat 39g (56%), saturates 8.8g (44%), salt 2.46g (41%), based on 1 serving.
1 carrot, grated or spiralised 4 radishes, sliced 75g edamame beans (blanched if frozen) 40g red cabbage, shredded ½ x 400g tin black beans, drained and rinsed 1 salmon fillet, cooked 1 spring onion, finely sliced 1-2 tbsp soy sauce ½ lime, cut into wedges
Fill the bowl with the veg (reserving the spring onions) and top with the cooked salmon fillet. Scatter with the spring onions and drizzle with the soy sauce. Serve with lime wedges to squeeze over.
Calories 574 (29%), sugar 12.4g (14%), fat 22.1g (32%), saturates 3g (15%), salt 2.26g (38%), based on 1 serving.
200g tin sweetcorn, drained 210g tin chickpeas, drained and rinsed ½ avocado, sliced 50g pitted black olives 75g reduced fat houmous 1 tbsp tahini fresh mint leaves ½ red chilli, finely sliced ½ lemon, cut into wedges
Fill the bowl with the veg and houmous. Drizzle tahini over and garnish with fresh mint leaves and the sliced chilli. Serve with lemon wedges to squeeze over.
Calories 822 (41%), sugar 17.2g (19%), fat 47.3g (68%), saturates 7.7g (39%), salt 3.59g (60%), based on 1 serving.
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