5 Easy and Delicious Salads For Your Beach Body

Summer is here and so is the time to give your body the right amount of delicious nutrients to reach your perfectly toned figure. These salads will make you happy and healthy! Enjoy!


Courgetti with chilli, lemon, ricotta & mint



Prep: 15 mins Easy Serves 2 Gluten-free

Nutrition per serving:

kcal: 80 fat: 4g saturates: 2g carbs: 4g sugars: 4g fibre: 2g protein: 6g salt: 0.1g

Dress your courgetti with fresh, zesty spring flavours. Use the best quality ricotta you can find in this simple, vibrant side dish.



2 courgettes (about 400g), ends

trimmed and spiralized into thin


½ red chilli, thinly sliced

zest and juice of ½ lemon

½ small pack mint, leaves picked

50g soft ricotta



Toss the courgetti in a bowl with the chilli, lemon juice, 3⁄4 of

the mint, some flaky sea salt and black pepper. Put onto a plate and

garnish with the lemon zest, reserved mint and small dollops of the



Minted melon, tomato & prosciutto salad



Prep: 10 mins Easy Serves 6 Gluten-free

Nutrition per serving:

kcal: 174 fat: 9g saturates: 2g carbs: 10g sugars: 10g fibre: 3g protein: 10g salt: 1.3g

Quality produce makes this dish, Charentais melon, heirloom tomatoes and salty prosciutto marry beautifully. Ideal as a sharing platter starter for a summer dinner party



about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)

1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes

12 slices prosciutto - the best you can afford

handful mint, leaves picked, shredded

crusty bread, to serve


For the dressing:

1 ½ tbsp Sherry or red wine vinegar

3 tbsp olive oil

olive oil

1 tsp honey



To make the dressing, whisk all the ingredients together in a bowl and set aside.

Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.


Sweet potato salad



Prep: 15 mins Cook: 35 mins Easy Serves 6 Vegetarian

Nutrition per serving:

kcal: 252 fat: 6.2g saturates: 1g carbs: 45.7g sugars: 17g fibre: 6.7g protein: 2.7g salt: 0.2g

This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions



1.2kg sweet potatoes, peeled and cut into biggish chunks

1 tbsp olive oil

olive oil


For the dressing:

2 shallots (or half a small red onion), finely chopped

4 spring onions, finely sliced

small bunch chives, snipped into quarters or use mini ones

5 tbsp sherry vinegar

2 tbsp extra-virgin olive oil

2 tbsp honey



Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.

When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.


Prawn salad with orange, red onion & avocado



A low calorie seafood salad with fragrant Asian flavours, sweet chilli and a scattering of coriander.

Prep: 10 mins Easy Serves 2

A low calorie seafood salad with fragrant Asian flavours, sweet chilli and a scattering of coriander


Nutrition per serving:

kcal: 259 fat: 15g saturates: 3g carbs: 17g sugars: 15g fibre: 5g protein: 14g salt: 1.7g



2 oranges

1 Little Gem lettuce, leaves separated

1 ripe avocado

140g cooked king prawn

1 small red onion, finely sliced

small bunch coriander, leaves picked

2 tbsp sweet chilli dipping sauce

juice ½ lime



Stand each orange on a board and cut away the peel and pith with a sharp knife. Cut the oranges into 1cm slices.

Arrange the lettuce on 2 plates. Halve, stone and peel the avocado, then slice. Place the avocado on top of the lettuce leaves and scatter the prawns on top.

Divide the orange slices, onion and coriander leaves between each plate and toss together very lightly. For the dressing, mix the dipping sauce and lime juice together and season with black pepper. Spoon over the salad and serve.


Beetroot, feta & grain salad



Turn a pouch of cooked grains, plus three other ingredients, into an easy, vibrant vegetarian meal in just two minutes!

Prep: 2 mins Easy Serves 2 



110g bag mixed leaves

100g marinated feta

400g tub beetroot

1 ready-to-eat mixed grain pouch



Put all the ingredients in a large bowl and toss together with some seasoning, The oil in the feta will create a dressing for the salad.


See you by the barre!