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Summer Salads

Be as cool as a cucumber with our summer salads! If like me, you've been enjoying the summer sunshine, but occasionally feeling a little too hot, then you'll be pleased to hear that it is possible to reduce the effects of heat by eating "cool foods" to help you lower body temperature.

 

Foods such as watermelons, cucumbers, apples, and some leafy greens can do just that. So I've put together 3 quick and easy cucumber salads for you, that I promise will only take minutes to prepare and will be perfect either on their own, as a side to a summer BBQ, or to accompany your Jane Plan lunch or dinner. 

 

Cucumber and Radish Salad

Ingredients

3 tbsp rice vinegar

1 tbsp castor sugar

A few splashes of sesame oil

2 spring onions

1 large cucumber halved lengthways

300g radishes

Coriander leaves

Method

In a large bowl mix together the rice vinegar, sugar, sesame oil, and spring onion. Use a tablespoon to scrape out the cucumber seeds, then slice into half-moons. Mix into the dressing with the radishes and scatter with coriander. Serve. 

 

 

Cucumber and Tomato Salad

Ingredients

6 ripe vine tomatoes, deseeded and chopped

1 small cucumber, diced

1 red onion, very finely chopped

6 tbsp fresh coriander, chopped

Method

Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving. Deliciously tangy!

 

 

Cucumber and Mint Gazpacho

Ingredients

1 medium cucumber, halved lengthways, deseeded and roughly chopped

1 yellow pepper, deseeded and roughly chopped

1 avocado

2 cloves garlic

Small bunch of spring onions, chopped,

1 medium cucumber, halved lengthways, deseeded and roughly chopped

1 yellow pepper, deseeded and roughly chopped

1 avocado

2 garlic cloves, crushed

Small bunch spring onions, chopped

Small bunch mint, chopped

150ml pot fat-free natural yogurt

2 tbsp white wine vinegar

A few shakes green Tabasco sauce

Snipped chives, to serv

Method

In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco, and seasoning to taste, then add a splash of water if you like it thinner. Chill until very cold, then serve with a dollop more yogurt, mint, chives, and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.

 

 

News from Jane Plan

We've been all over the national press this week, you may have spotted us in the weekend editions of The Times and The Telegraph. We've also had lots of friends and family members of all you lovely Jane Planners, signing up -  there's lots of evidence that suggest eating healthily with a friend or family member, can really help you stick to your goals. If you'd like to know more about our refer a friend scheme and find out how you can save your friends money and get a fabulous John Lewis Voucher yourself, then get in touch here.

 

Have a fabulous week, stay happy, stay healthy and stay in touch

Jane and the team

 


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