Smoked Chicken Salad with Papaya Fruit Salsa

This easy salad uses boneless smoked chicken, ripe papaya, red chile, fresh baby spinach and basil leaves. The combination of colors and flavors is really delicious.

Prep Time: 15 mins

Yield: 4 Servings

Ingredients:

1 firm but ripe papaya, halved,
  seeded, peeled, and chopped
1 fresh red chile, seeded and finely
  chopped
juice of 1 lime
pinch of sugar
1lb (450g) boneless smoked chicken,
  sliced
2 handfuls of fresh baby spinach
handful of fresh basil leaves
sea salt and ground black peppe

For the dressing
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp mango or orange juice

Directions:

1 To make the dressing: In a small bowl, whisk together the oil, vinegar,and mango juice. Season well with salt and pepper, and set aside.
2 To make the salsa: In a bowl, toss together the papaya, chile, lime juice, and sugar. Season to taste with sea salt and pepper.
3 In a large bowl, toss the spinach and basil with the dressing, then divide among 4 individual plates and arrange the smoked chicken over the top. Spoon the salsa over the chicken, or serve on the side.

Seafood and Fennel Salad with Anchovy Dressing

With some cooked seafood, such as shelled shrimp, mussels, or squid rings, you can make this flavorful salad in about 15 minutes with absolutely no heat at all. This fabulous but simple, quick and easy no cook seafood and fennel salad recipe is delicious and is special enough for a company of four.

Prep Time: 15 mins    

Yield: 4 Servings

Ingredients:

handful of crisp lettuce leaves, such
  as romaine
1 fennel bulb, thinly sliced
1lb (450g) assorted cooked
  seafood, such as shelled shrimp,
  mussels, or squid rings, rinsed
  and dried
6 flat anchovies in oil, drained
1 fresh hot green chile, seeded and
finely chopped
handful of fresh cilantro leaves,
  coarsely chopped

For the dressing

3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
6 flat anchovies in oil, drained and
  finely chopped
pinch of sugar
handful of flat-leaf parsley, finely
  chopped
sea salt and freshly ground
  black pepper

Directions:
1 First, make the dressing. In a large bowl, whisk together the oil and vinegar. Add the chopped anchovies, sugar, and parsley, and season well with salt and pepper. Whisk again until well blended.
2 Add the lettuce, fennel, seafood, whole anchovies, chile, and cilantro, tossing gently to coat with the dressing. Pile into a shallow serving bowl. Serve with rice stick noodles and lemon wedges.

Notes: Rice stick noodles are simple to prepare: just soak them in hot water for 5–10 minutes, then drain well and serve.

Lentils with Artichokes and Peppers

This easy, fabulous and cool recipe that don't use one tiny bit of heat uses lentils, artichoke hearts, peppers, thyme, parsely and scallions all were mixed in a bowl.  It was then tossed in the ham and arugula before transferred to a serving dish and served with a green salad. Why not try it for yourself!

Prep Time: 15 Mins

Yield: 4 Servings

1 x 14oz (400g) can green or brown
        lentils, drained and rinsed,
        or 2 cups drained cooked lentils
1 x 14oz (400g) can artichoke hearts,
        drained and sliced
4 or 5 roasted red peppers from a jar
        or the deli counter
leaves from 1–2 fresh thyme sprigs
handful of flat-leaf parsley, chopped
4 scallions, finely chopped
2–3 tbsp walnut oil
1 tbsp cider vinegar
4 or 5 thin slices Parma ham or
       other prosciutto, chopped
handful of wild arugula leaves

Directions:

1 Put the lentils, artichoke hearts, peppers, thyme, parsley, and scallions in a bowl. Drizzle the oil and vinegar over the top, and toss gently to mix.
2 Toss in the ham and arugula. Transfer to a serving dish and serve with a green salad.

Smoked Trout with Beet, Apple, and Dill Relish

Another healthy meal using smoked trout. In this type of salad smoked trout combines with beet, apple and dill relish making it tastier and deliciously good for dinner. It’s easy to prepare as it only takes you 15 minutes to do it with no cooking required.

Prep Time: 15 Minutes

Yield: 4 Servings

Ingredients:
3–4 tsp creamed white horseradish
½ red onion, finely diced
1–2 heads curly endive or frisée,
       leaves separated
2 large cold-smoked trout fillets,
about 8oz (225g) each, flaked
drizzle of olive oil
juice of ½ lemon
2–3 eating apples
2 beets, cooked, peeled, and diced
handful of fresh dill, finely chopped
sea salt and freshly ground
black pepper

Directions:

1 In a small bowl, mix the horseradish with half of the onion. Set aside.
2 Arrange the curly endive and flaked trout on a serving plate, and drizzle with the oil and lemon juice. Season with salt and some black pepper.
3 Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.
4 To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradishonion mixture on the side.

Curly  endive, sometimes called chicory in the United States and is called chicorée frisée in French, is a bitter dark leafy green used in raw salads and can be cooked. In case this is not available Crisp lettuce leaves, such as romaine, can be used instead.

Sliced Beef and Arugula Salad with Green Olive and Raisin Salsa

This simple but healthy meal combines pastrami and fresh wild arugula leaves with green olive and raisin salsa. I say healthy because it is either low in fat and saturated fat, or low GI (Glycemic Index). So it is safe to say this salad is not high in salt, sugar, or saturated fat. It's so delicious and easy to prepare, and if you wish you can top it with some freshly shaved Parmesan cheese.

Prep Time: 15 mins

Yield:  2 Servings

Ingredients:

For the salsa

8–10 green olives, pitted and sliced            
handful of plump dark raisins
2 tsp capers, rinsed and gently
     squeezed dry
drizzle of olive oil
small handful of fresh flat-leaf
     parsley, finely chopped
sea salt and freshly ground
     black pepper

handful of fresh wild arugula leaves
6oz (175g) thinly sliced pastrami or
    other cooked beef from the deli

Directions:

1 To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with salt and pepper.

2 Arrange the arugula and pastrami in a shallow serving bowl. Spoon the salsa over the top, and serve at room temperature.

Smoked Trout with Pickled Cucumber and Minted Yogurt

Another salad delight for tasty meal prepared without turning on the heat. This simple but healthy salad is easy to prepare: just grab your ingredients from the fridge or pantry, chop and assemble. You’ll have a delicious, satisfying meal in no time—no cooking required.

Prep Time: 15 mins

Yield: 4 Servings

Ingredients:

1 avocado, halved, pitted, and peeled           
juice of 1 lemon
2 tbsp white wine vinegar
2 tsp sugar
1 fresh red chile, seeded and finely
       chopped
½ large cucumber, peeled
       and halved lengthwise,
       seeded, and sliced
4 tbsp Greek-style plain yogurt
handful of fresh mint leaves,
       chopped
2 large handfuls of mixed lettuce
       leaves
12 green olives, pitted
2 cold-smoked trout fillets, about 7oz
       (200g) each, flaked
sea salt and freshly ground
       black pepper

Directions:

1 Slice the avocado and sprinkle with the lemon juice to prevent discoloration. Set aside.
2 To make the pickled cucumber, whisk together the vinegar, sugar, and chile in a medium bowl. Add the cucumber and toss to mix. In a separate bowl, mix together the yogurt and mint.
3 Arrange the lettuce and olives in a large bowl or on 4 individual plates. Top with the flaked trout and avocado. Season with salt and pepper. Spoon some of the cucumber mixture over the top and reserve the rest in a bowl to serve on the side, along with the minted yogurt.

Notes: Slightly bitter leaves such as curly endive are perfect for this salad. Try to buy salad leaves loose, rather than already packaged in bags, as they will keep for much longer.