19 Easy Summer Salads Avocado, corn & tomato salad with chilli-lime dressing • 1 large avocado • 1 cup sweet corn kernels • ½ cup diced cucumber • 12 small cherry tomatoes, halved • 1 small white onion, finely chopped • 2-3 tblsp chopped fresh coriander Dressing • ¼ cup light olive oil • juice 1 large lime • 1 small fresh hot red chilli, deseeded and finely chopped • 1 tsp soft brown sugar • salt To make the dressing, whisk all the ingredients together in a small bowl - or I find it easier to put everything into a screw top jar and shake - until sugar is dissolved Come the avocado, corn, cucumber, tomato, onion and herbs into a salad bowl Pour dressing over the salad, toss well to coat and leave for at least 20 minutes before serving. Serves 4 Bacon & Egg Salad with spinach • 180g baby spinach leaves • 3 rashers short cut bacon (or 4 slices of mild salami - always a good option!) • 2 tblsp light olive oil • 3 hard boiled eggs , coarsely chopped • 3 spring onions • 2 tblsp sour cream • 1 tblsp mayonnaise • 2-3 tsp Dijon mustard • freshly squeezed lemon juice, to taste Remove large stems from spinach. Fry the bacon (or salami) in the oil in nonstick pan until crisp. Combine spinach, egg and onion in a bowl Mix the bacon (or salami) and the cooking fat with the sour cream, mayo, mustard and a squeeze of lemon juice, adding a little water if the mixture is too thick to pour. Drizzle dressing over the salad, toss and serve at once. Serves 4 Moroccan Carrot Salad • 350g carrots, cut into matchsticks • 1 clove garlic, crushed • 1/3 tsp fennel or caraway seeds, crushed • ¼ cup fruity olive oil • 1 tblsp freshly squeezed lemon juice • 1 tsp cumin seeds • finely chopped fresh coriander, parsley or mint, to serve Boil the carrots in slightly salted water for about 5 mins until tender but still a little crisp then drain. In the same saucepan, combine the garlic, fennel (or caraway) seeds and olive oil. Cook gently until very fragrant. Return the carrots to the pan and add the lemon juice and stir. Transfer to a serving dish and set aside for about 10 minutes to cool to room temperature. In a small dry frying pan toast the cumin seeds until they are aromatic, then transfer to a mortar and grind to a powder (or a spice grinder if you have one). Sprinkle the ground cumin and fresh herbs over the carrots and serve. Serves 4 Waldorf Salad • 1 green apple, cored and cut into chunks • 2 red apples, cored and cut into chunks • 2 sticks celery, sliced • 3/4 cup mayonnaise or a mixture of sour cream and mayonnaise • ½ cup pecans or walnut halves In a mixing bowl combine the apples, celery and mayo (or mayo mixture), then stir in the nuts and serve on top of lettuce. (I also like to add red seedless grapes - halved - when in season) - Serves 4 Make a start towards getting your affairs in order Take the first step in planning details to provide peace of mind for your loved ones. Don’t leave your family wondering what your last wishes might have been. Call and talk to our caring staff about how we can help you with Funeral Pre-Planning. Ask about our $200 Funeral Assistance Card. 5593 4777 www.newhavenfunerals.com.au The Connolly family since 1979 - A Locally Owned Family Business Newhaven Funerals reputation of excellence has been bestowed by the thousands of satisfied clients our company has been privileged to serve since 1979.
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