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Almost too pretty to eat, this vibrantly colourful fruit salad from, Once Upon A Chef, will provide the ultimate {not-too-sweet} ending to any over indulgent meal. Suitable for vegetarians, you can make this ahead and chill until ready to dish out alongside a platter of dainty mignardises. It is best to keep it simple and elegant with individual portions served in verrines and topped with a cloud of whipped cream. If you want to go for a tropical twist, it won’t hurt to have a few mango or pineapple chunks in there and skip the citrus syrup for a splash of coconut water.



1 pound strawberries, hulled and halved

3 large navel oranges, skin and pith removed

1 tablespoon fresh lemon juice, plus more to taste

2-1/2 tablespoons light brown sugar, packed

1 tablespoon finely chopped mint leaves


  • Place strawberries in a serving bowl. Cut off the top and bottom of each orange so they sit flat.

  • Using a sharp knife, work your way around to remove all the skin and pith from each orange.

  • Working over the serving bowl, carefully cut the segments out from between the membranes.

  • Over a separate small bowl, firmly squeeze remaining membranes to release the orange juice.

  • Add lemon juice and brown sugar to the fresh orange juice and stir until the sugar is dissolved.

  • Pour over strawberries and orange segments, gently toss to combine. Sprinkle with fresh mint.

  • Taste and add more lemon juice, if required. Refrigerate for at least 30 minutes up to 6 hours.

  • Garnish with a sprig of fresh mint and serve the fruit salad in dessert bowls. Makes 4 servings.

Strawberry & Orange Salad


This healthy salad, from Larousse Salades Repas, gains its proteins from two sources, lean grilled chicken and boiled chickpeas, making it doubly beneficial for those who have been prescribed a high protein diet. Consuming fruits and vegetables has long been associated with a reduced risk of many lifestyle-related health conditions. Chickpeas are cheap and easily bought in bulk; soak them in water overnight until plump and soft. They will be a handy add-on to your salads and mains once prepared and stored in air tight containers where they will keep for months in your deep-freeze compartment. Choose the boiled stuff over the canned product to reduce sodium levels in your diet. The green ingredient in this salade composée is not my favorite but rocket [arugula] works well here, almost harmoniously, along with basil and cherry tomatoes. If you still prefer to do without it or are unable to find any in your, simply substitute with any mélange of crunchy salad leaves from your local market.



600g chicken breasts

5 tablespoons olive oil

1 teaspoon ground pepper

1 teaspoon kitchen salt

400g chickpeas, drained

100g rocket salad leaves

1 small red onion, sliced

12 cherry tomatoes, halved

2 tablespoons basil leaves

2 tablespoons lemon juice

1 garlic clove, minced


  • Preheat grill or oven to 350oF. Coat chicken with 1-2 tablespoon oil and season with salt and pepper.

  • Grill the chicken for 5 minutes on each side until cooked. Remove it from grill, cover and cool slightly.

  • Cut chicken diagonally into thick regular slices. In a salad bowl, combine chickpeas, rocket and onion.

  • Add tomato halves, basil leaves and cooked chicken. Season it with salt and pepper according to taste.

  • Mix remaining oil with lemon juice and garlic in a small bowl. Drizzle over salad, toss gently and serve.

Chicken, Chickpea & Rocket Salad

Enjoy a refreshing brunch with this light, healthy salad, featuring slices of smoked marlin, plump cherry tomatoes and sweet corn kernel from 4 Hour Body Meal!



150g smoked marlin

1/4 cup corn kernels

1/2 English cucumber

4-5 baby tomatoes

1/4 cup pitted olives

1/2 Romaine lettuce

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 medium lemon

1 teaspoon light soya sauce

Lemon slices, to garnish


  • Slice cucumber thinly and cut baby tomatoes into halves. Separate lettuce leaves into smaller pieces.
  • To prepare dressing, mix olive oil, lemon juice and soya sauce in a bowl. Season with salt and pepper.

  • Arrange ingredients starting with lettuce, corn, cucumber, olives and baby tomatoes in a salad bowl.
  • Top it with pieces of smoked marlin. Add the lemon slices as garnish and drizzle it with the dressing.

  • This salad will keep well in the refrigerator for few days, just add the dressing to salad before serving.
  • Another great way of storing this salad would be in a mason jar to take to work or on picnic. Serves 2.

Smoked Marlin Salad

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