When the sun is shining and it’s too hot to cook, there’s nothing better than a satisfying, plate-filling Slimming World salad. And if you think that means a few lettuce leaves, a sliver of cucumber and some tomatoes, think again!
With so many Free Foods to choose from on the Food Optimising eating plan, your Slimming World salads can be as creative as you like. Fill your bowl with an exciting mix of lean meats, fish, veggies, fruits, grains and pulses and you’re guaranteed to make a splash at your next picnic or barbecue.
More for members: Slimming World members can find a full salad showcase – featuring grilled halloumi, jerk chicken and creamy potato options – on the exclusive members’ website.
Slimming World salad recipes
Slimming World pasta salad
It takes just 15 minutes to make this tasty, filling veggie lunch. Simply combine cooked pasta with sweetcorn, kidney beans, cherry tomatoes, spring onions and a drizzle of fat-free vinaigrette.
Chicken and quinoa salad
The perfect prep-ahead salad for your lunch box or picnic – or even a lighter dinner! Adding the dressing at the last minute will keep it feeling freshly made.
Sal’s oriental green salad and coleslaw
One of Sal’s store-cupboard specials! This summer salad is stuffed with seasonal veggies and makes a brilliant brunch, lunch or dinner.
Tuna niçoise salad
Packed with veggies, tuna and boiled eggs, this hearty Slimming World salad is seriously filling.
Rustic potato salad
This tasty salad is perfect for your lunch box or a picnic – just store the dressing separately and add when youʼre ready to eat to keep it feeling freshly prepared.
Summer satay salad bowl recipe
The scrummy sauce adds a nutty sweetness to this crunchy vegan salad.
serves 4
3 Syns per serving
ready in 30 minutes
vegan
What you need:
2 level tsp sesame seeds
250g dried rice vermicelli noodles
low-calorie cooking spray
300g plain firm tofu, drained and cut into bite-size cubes
2 carrots, sliced into batons
2 red peppers, deseeded and finely sliced
100g runner beans, strings removed and finely sliced
¼ large cucumber, sliced into batons
¼ red cabbage, finely shredded
sprigs of fresh coriander and mint, to serve
pinch of dried chilli flakes (optional), to serve
For the satay sauce:
2 level tbsp smooth peanut butter
2 tbsp soy sauce or tamari
juice of 1 unwaxed lime
1 level tsp maple syrup
1 small garlic clove, crushed
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4.
2. Spread the sesame seeds out on a non-stick baking tray and bake for 4-5 minutes, until golden, then set aside. At the same time, soak the noodles in just-boiled water for 10 minutes, then drain and cool under cold running water. Divide between 4 bowls. Mix together the satay sauce ingredients with a splash of water and set aside.
3. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Cook the tofu for 3-4 minutes, until crisp and golden, turning occasionally.
4. Arrange the tofu and vegetables on top of the noodles. Sprinkle a quarter of the sesame seeds and sauce over each bowl, then scatter over the herbs and chilli flakes (if using) to serve.
Step into a slimmer summer
Slimming World members can find more than 300 slimming-friendly salad recipes on the exclusive members’ website and app. With tasty tuna pasta, colourful griddled beef, classic chicken caesar, and many more to choose from, your salads will never be boring again!