Green goodness salad


Here’s a recipe for another avocado salad and you’ll get healthy just looking at it! This salad is great at lunchtime as it’s super easy and quick to make and the chickpeas and avocado will keep you going until dinner. The creamy dressing is made with tahini and is really moreish and delicious.

You could really add any veggies you like to this salad, I’ve served it up on a bed of baby leaf spinach but other salad mixes would work well also.

For 1 large salad you will need:

  • 1/2 tin chickpeas
  • 1 tablespoon of chopped cucumber
  • 5 cherry tomatoes (halved)
  • 1 tablespoon of sweetcorn
  • 1 teaspoon of chopped parsley
  • 1/4 of an avocado
  • 1 tablespoon tahini
  • 2 teaspoons lemon juice
  • 2 teaspoons of honey (or brown sugar)
  • pinch of salt


  1. In a large salad bowl, add the chickpeas, cucumber, tomatoes, sweetcorn and parsley
  2. Bring together the dressing in a separate bowl; add the tahini, lemon juice, honey (or sugar) and salt and give everything a good stir
  3. Pour the dressing over the salad and mix everything together
  4. Place the dressed salad in the middle of a large plate
  5. Arrange some babyleaf spinach around the place
  6. Chop the avocado into slices and place on top of the salad
  7. Enjoy right away!

Avocado Salad


This salad tasted too good not to share! I thought up the recipe driving home hungry. I was in my van in the sunshine, wishing I wasn’t on the motorway and that I was eating an avocado salad, this avocado salad. It was super quick to make (just some chopping) and you have a wonderful colourful plate that’s both satisfying in flavour and texture.

What you will need for a salad for 2

  • 1/2 red onion
  • 1 large carrot 
  • 1/4 cucumber
  • 1/2 red bell pepper
  • 2 tablespoons sweetcorn (cooked or tinned)
  • 1 ripe avocado
  • fresh lime juice
  • olive oil
  • salt


  1. Cut up the onion, carrot, cucumber and pepper into small bite size pieces and place in a large bowl
  2. Add the sweetcorn and stir together
  3. Give the vegetables a good squeeze of fresh lime juice, a pinch of salt and a glug of olive oil
  4. Give everything a good mix
  5. Cut the avocado in half, carefully remove the pip and the peel
  6. Serve each salad portion with an avocado half and enjoy!

Buckwheat Salad

buckwheat recipe

When I’m craving something fresh and nutritious, I turn to this colourful and delicious buckwheat salad. This is such a simple dish to make and perfect on its own or served with a warm pita and some hummus.

To make a salad for two people you will need:

200 grams buckwheat groats 

¼ Cucumber (Cubed)

1 Large Carrot (Diced)

A few springs of chopped parsley

1 Handful of baby spinach

1 Handful of rocket

½ Red onion

10 Cherry tomatoes, quartered

Squeeze of fresh lemon

Balsamic vinegar

Olive oil


Ground black pepper


  1. Wash the buckwheat thoroughly, and in a suitable pan, boil in hot water following the packet instructions (boil for approx 20 mins until cooked but still with a bit of bite)
  2.  Whilst the buckwheat is cooking, chop up the other vegetables
  3. Once the buckwheat is cooked, drain thoroughly and rinse in cold water until completely cool
  4. In a large bowl, add the chopped vegetables to the buckwheat
  5. Add a good squeeze of lemon, a splash of olive oil and a dash of balsamic vinegar
  6. Add salt and pepper to taste