Salads don’t have to be boring as the choices on this list demonstrate. Whether you just want a lighter option for dinner or are fed up of sandwiches for lunch, these salads are packed full of flavour, protein, veg and nutrients. You won’t be missing your cheese and pickle sarnies, that’s for sure!
We’ve partnered with Olive Magazine (also published by Immediate Media) to bring you the very best recipes for cyclists. All the recipes are easy to follow and take you through step-by-step how to create everything from homemade nutrition products to tasty and hearty post-ride meals.
Vietnamese steak salad
Low calories, high protein and gluten freeOlive Magazine
If you’re on a gluten-free diet but don’t want to scrimp on flavour or protein, then this fresh-yet-spicy salad will be right up your street.
It combines meaty marinated steak seared to perfection on a bed of rice noodles, tossed in a delicious lime, garlic, chilli and fish-sauce dressing with plenty of fresh coriander, mint and basil to add a fresh counterpoint to the richness of the meat.
It’s perfect for a speedy midweek supper, but also works well as a packed lunch — guaranteed to make your colleagues envious!
Larb salads are known for their fresh and piquant flavour, but usually use pork or chicken. This version is perfect for veggies as the meat is swapped for crumbled cauliflower. Pan-friend lightly in lemongrass, it picks up a delicious flavour.
The salad is served in lettuce leaves with a garlic, chilli and lime dressing, and you can even turn this from veggie to vegan by swapping out the fish sauce for soy sauce.
Make up a box of this in advance and you can portion it out for packed lunches and picnics, and have it ready for those post-ride munchies.
Boost your veg intake with this colourful saladOlive Magazine
Coming in at under 300 calories per portion, this salad manages to pack in the veggies getting you on your way to your five-a-day and tastes satisfying to boot.
The secret is in the peanut butter dressing. Mixed with rice wine vinegar and lime juice, which cut through the richness of the nut butter, it provides a satisfying heartiness to a dish that offers up colour in the form of cabbage, pepper, carrot, onion and peas.
This tasty noodle salad is almost too substantial to be called a saladOlive Magazine
You know those hot, lazy evenings when you long to order takeaway but it’s 1) too hot for that and 2) you’re trying to be good? This is just the dish for those occasions.
We almost hesitate to call this a salad, for while it does have fresh mint, basil, beans and onions in it, the noodle base elevates it up a notch for the cyclist with an appetite.
The pork is cooked in sesame oil and the pepper dressed in fish sauce, and once cool they are tossed in with rice noodles, the vegetables and a fresh and gingery dressing. Crushed peanuts add the final touch and a wonderful crunch to the dish.