The Salad Diaries: Mexi Beans & Corn Salsa

The final salad for the week!

I’ve really loved doing these posts every day because it’s made me think outside the box a little when it comes to our meals. I’d love to hear your thoughts on whether I should continue ‘The Salad Diaries’ for a bit longer – perhaps sporadically? It’s all up to you guys, just drop me a line in the comments to let me know if you want the inspiration to keep coming.

Today’s salad is sorta kinda not really a salad but we won’t get too technical (it is Friday after all – hooray!) so here are all the deets so you can get on your way to preparing your own.

NOTE: I used canned varieties of the beans/ corn because I had them in the cupboard, but by all means go for the fresh stuff or cook your own. Finally, feel free to add some beef mince to the bean mix if you so desire!

The key ingredients


1 can kidney beans
1 can lentils
I can diced tomatoes
Cumin/ paprika/ cayenne pepper (just a small dash – this stuff is hot)

* I also added in the leftover sweet potato from yesterday’s salad.


1/2 can corn kernels
4 green grapes
1/4 capsicum or sweet chilli
1/4 avocado
Shallots or red onion
1/4 mango
1/2 lime

Pulling it all together

1. In a frypan, mix beans/ lentils/ tomatoes and spices for a few minutes until mixture thickens. Place in a bowl with chopped shallots – or coriander if you have any – on top as a garnish.
2. Dice all ingredients for salsa and put in the bowl; dress with lime. Easy as that!

A salad for every day of the working week:

+ Rocket, Brown Rice & Mint
+ Pumpkin & Parmesan
+ Moroccan Chicken, Prunes & Purple Carrot
+ Red Curry Sweet Potato, Couscous & Lime

+ What’s your favourite out of the bunch?

The Salad Diaries: Red Curry Sweet Potato, Couscous & Lime

Once again, this salad sounds random when you consider each ingredient but the taste is like an explosion of awesome on your tastebuds. The spice of the red curry mixed with the freshness of the mango and lime is pretty much the perfect combo. Gimme more!

The key ingredients

Baby spinach leaves
Sweet potato (halved)
1 lime
1/4 mango
1 – 2 pieces Kent pumpkin
Couscous (I used Ainsley Harriot’s Lemon, Mint & Parsley packet couscous)
1/2 can coconut milk (I used low-fat)
Red curry paste
Celtic sea salt

Pulling it all together

1. Preheat oven. Wash skin of sweet potato and cut it in half, scoring the skin with knife.
2. Mix coconut milk and red curry paste (about a tablespoon’s worth) in a bowl. Place sweet potato and pumpkin in baking tray and pour coconut milk mix over (a liberal amount – but leave some to mix with couscous) along with a small amount of olive oil. Roast for 30 – 40 minutes in oven.
3. Cook couscous according to packet instructions. I normally boil water, pour in bowl, empty packet in bowl and let it absorb.
4. Mix remaining coconut milk through couscous, fluffing lightly, and add couscous on plate along with other ingredients.
5. Sprinkle celtic sea salt and squeeze lime over salad and sweet potato – and prepare to be delighted!

The Salad Diaries: Moroccan Chicken, Prunes & Purple Carrot

Warning: bragging ahead!

Seriously, this is one of the best salads I’ve ever made. Hands down. No contest. I thought it was a bit of a random concoction at the time of making it, but all the ingredients worked perfectly together and I could have gone back for seconds thirds (which, thankfully, wouldn’t be frowned upon for once).

I encourage you to give this one a go sometime – and for the vego’s out there, you can easily change up the chicken for spiced roast sweet potato or some seasoned tofu.

The key ingredients

1 organic/ free range chicken breast fillet
1 purple carrot (Fast fact: did you know purple carrots are a superfood and can help with weight loss and lowering cancer risk?)
5 prunes, cut in halves
Cayenne pepper
1 lemon
1/2 avocado, diced (I used the most amazingly creamy Reed avocado that I bought from the organic markets)
Chia seeds
Natural yoghurt

Pulling it all together

1. Cut up chicken. In a bowl, mix cumin, paprika, small dash of cayenne pepper and juice from half a lemon and add chicken to bowl; coat chicken with spices.
2. Thread chicken onto skewers, place on metal cooking rack with tray and broil (grill) for about 6 minutes, then turn and grill for 6 minutes on other side.
3. Grate purple carrot (I bought mine at Coles – if you can’t find one, use raw beetroot instead) then add rocket, prunes and diced avo to plate.
4. Add chicken to top and sprinkle with chia seeds and a dash of paprika.
5. Dress lightly with a mix of lemon, celtic sea salt, pepper, olive oil and grated lemon rind.
6. On the side, have a small bowl of yoghurt/ mint/ lemon juice dressing (not shown) to add to the salad while eating.

+ I’d love to know what you think of the salads so far and if you plan on making any. Are these recipes useful for you as a reference?

The Salad Diaries: Pumpkin & Parmesan

The key ingredients

Kale scraps (from green juice)
Mixed romaine lettuce leaves
1/2 cup of chickpeas (I used a can this time round)
Pepitas and sunflower seeds
Kent pumpkin
Coconut oil
Curry powder
Celtic sea salt
Olive oil/ lemon

Pulling it all together

1. Preheat oven. Chop pumpkin in medium sized chunks, dress with coconut oil and a loose sprinkling of curry powder and turmeric; roast for 30 minutes on 180 degrees.
2. In a frying pan, toast pepitas and sunflower seeds with tamari until lightly browned (they should taste crunchy).
Lay out lettuce leaves on bottom of plate. I like to find a use for the leftover kale/ spinach/ apple scraps from my green juices so I add these to the plate as well (this is optional of course).
4. Layer the rest of the ingredients and dress with a mix of olive oil/ lemon juice and a small amount of grated lemon rind. Yum!

The Salad Diaries: Rocket, Brown Rice & Mint

After mentioning that we’ve been upping the ante on the salad front, lovely Jess from Ela Hawke Vintage asked if I would be doing a ‘salad inspiration’ blog post and I thought, why not do five of them?

Every day this week I’ll be featuring one our salad creations to inspire you to incorporate more green goodness into your life without getting bored with the same old, same old.

So without any further ado, here’s the first cab off the rank – Rocket, Brown Rice & Mint Salad!

The key ingredients

Sweet chilli (or red capsicum)
Cherry tomatoes
1 cup of brown rice
Handful of chia seeds

Cooking brown rice in 5 easy steps

1. Bring 4 cups of water to the boil in a large pot.
2. Rinse 1 cup of rice in a strainer under cold running water for 30 seconds.
3. Add rice to pot and turn heat to medium; boil for 30 minutes.
4. After 30 minutes, pour rice into a strainer over the sink.  Let the rice drain for 10 seconds, then return it to the pot, off the heat.
5. Cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes.

Pulling it all together

1. Season brown rice with celtic sea salt and a small amount of olive oil. Add this to plate first.
2. Pile up other ingredients on top and dress with a lemon/ olive oil/ balsamic vinegar dressing and a sprinkle of celtic sea salt. Devour.

ADDITIONAL EXTRAS: Salt & Vinegar Kale Chips

I’ve made kale chips (with celtic/ Himalayan sea salt) on numerous occasions but for some reason had never thought to add to vinegar element until I saw this post from Kelly at Design Crush.

Hello deliciousness! You could add these to the salad above for a real flavour explosion… or just scoff them on their own for a super healthy snack.

* Kelly used balsamic vinegar but I love the ‘tang’ of white vinegar, so I used that instead.

+ Finally, if – like me – living healthily, mindfully and with insane amounts of energy is on your mind, I highly recommend you get your hands on a copy of Jess Ainscough’s wildly popular e-book ‘Make Peace With Your Plate’ (just click the image to the right of the screen). So inspiring!