Let’s face it: We are all guilty of falling in to the same old routine when it comes to lunch from time to time… I mean, it goes with out saying that it is one hell of an easy hole to fall down.
You do your shopping, you have the same ingredients for a few days and you become ‘comfortable’ with them – so you keep reaching out to make the same thing because you know it works and it can’t fail you. Sure, it might be familiar and easy to rustle up – but your Instagram feed can’t take anymore of that chicken salad, my friend!
Fair enough, it’s all good to have your ‘fail-safe’ classic dishes to fall back on (I know I’ve got mine which come out pretty often!), but you know what? Sometimes all you need is a little fresh inspo to get you feeling creative again and to sway you down those mysterious aisles in the supermarket that you would usually automatically bypass. You might even find yourself swinging by your local grocers and picking up that funky looking veg that’s just come in season. Quite a sexy thought, no? Who knows, it might just be your new favourite thing to cook with – and I’ll tell you something: Your digestion will thank you for it, too. You see, like with many things in life, variety really is the key – so be sure to keep things fresh for your gut so it doesn’t get bored of the same old, same old!
In a bid to rotate my proteins as much as possible and slowly introduce a little more dairy in to my diet, I threw together this lip smacking dream of a lunch that had me licking the plate CLEAN! This is just the kind of salad that is just at home on a sophisticated summer alfresco spread as it would be in a humble take to work lunch box – and the prep couldn’t be easier.
There’s nothing not to love about it: The meaty prawns with creamy avocado are a classic combination brought to life by that herby dressing (simple -but truly game changing!), seasonal green beans, crunchy spring onion, radish and warming toasted almonds. The finishing touch? Thatcrumbling of salty feta cheese – bringing all those flavours together to unite on one hell of a beautifully effortless dish! Opt for ready cooked King prawns (I buy organic) to speed up the cook time and you can spend less time in the kitchen and more time soaking up the rays. Winning!
Hope you like this one as much as I do – and be sure to tag me on the IG @sophiesblend to let me know your thoughts!
- 100g king prawns, pre-cooked
- 25g feta cheese
- 2 handfuls watercress
- 100g green beans
- 20g blanched toasted almonds, chopped
- 3 radishes, chopped
- ½ spring onion, finely chopped
- 1 clove garlic
- ¼ cup olive oil
- 1 handful fresh herbs (I used parsley and basil)
- ½ lemon
- 2 tbsp apple cider vinegar
- salt and pepper
- Make the dressing by combining the olive oil, garlic, herbs, lemon juice, ACV, salt and pepper in to a blender and whizz up until smooth. Store in a jar and keep in the fridge ready to dress your next few salads up!
- Then simply steam the green beans until crunchy but tender - then assemble on a plate with the watercress, radish, spring onion, almonds, prawns and feta. Season to taste, drizzle on your dressing and dig in!