Super Salads

Create your own scrumptious summer dish with a pack of salad and a magic combination of flavour-filled ingredients…

Kiln roast salmon salad with cucumber yogurt dressing

Chunks of smoked salmon, earthy beetroot, peppery leaves and creamy, herby yogurt

SERVES 6 | READY IN 25 MINS | PRICE PER SERVING £1.90

1) Bring a pan of water to the boil and add 500g new potatoes, halved. Cover and simmer for 18-20 mins until tender. Add 180g trimmed fine green beans to the pan for the final 4 mins of cooking. Drain and set aside to steam dry.

2) Meanwhile, to make the dressing, put 170g fat-free Greek-style natural yogurt, zest and juice ½ lemon, ½ clove garlic, finely crushed, and 15g dill, roughly chopped, in a bowl. Halve 1 cucumber and grate 1 half into the bowl. Mix all the dressing ingredients together and season with freshly ground black pepper.

3) Thinly slice the other half cucumber and toss with 120g bag Asda Watercress, Spinach & Rocket Salad along with the cooked potatoes and green beans, 2 x 120g packs Asda Kiln Roasted Salmon Flakes, ½ red onion, thinly sliced, 100g radishes, sliced, 150g cooked beetroot, cubed, 10g dill, torn, and 2tbsp pumpkin seeds, toasted. Serve immediately with the cucumber yogurt dressing on the side.

Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details Delivery and collection slots subject to availability

Fried halloumi salad

Savoury halloumi with creamy avocado, nutty chickpeas and a gentle kick of garlic

SERVES 6 | READY IN 20 MINS | PRICE PER SERVING £1.06 | V

1) Toast 20g pine nuts in a frying pan for 2-3 mins until golden. Set aside.

2) Heat 1tbsp rapeseed oil in the pan, add 1 medium red onion, thinly sliced, and 2 cloves garlic, finely chopped. Fry for 5 mins until softened.

3) Take 15g basil, separate the leaves and finely chop the stalks. Add the stalks to the pan with 400g tin chickpeas, drained and rinsed, 2tbsp sun-dried tomato purée and 100ml boiling water. Fry for 5 mins until all the liquid has evaporated. Remove from the heat, mix in the zest and juice ½ lemon and season with black pepper. Transfer to a bowl then wipe the pan clean.

4) Cut 225g Asda 30% Less Fat Halloumi into 5mm slices and pat dry with kitchen roll. Add to the pan and cook for 1-2 mins on each side until golden.

5) Put the halloumi in a bowl with the pine nuts, basil leaves, chickpeas, 225g vine-ripened cherry tomatoes, halved, and 1 avocado, sliced. Add 170g bag Asda Bistro Salad and toss. Drizzle with 3tbsp Extra Special Balsamic Vinaigrette to serve.

Tortilla & salsa salad

Sweet, crunchy shredded salad, smoky dressing and a zesty sweetcorn and bean salsa come together for a deliciously fresh take on nachos

SERVES 6 | READY IN 15 MINS | PRICE PER SERVING £1.03 | V

1) To make the salsa, mix together 198g tin sweetcorn in water, drained, 400g tin black beans in water, drained and rinsed, 3 vine-ripened tomatoes, seeds removed and finely chopped, 1 avocado, peeled, destoned and cubed, 4 spring onions, thinly sliced, ½ clove garlic, crushed, 15g coriander, finely chopped, and the zest and juice 1 lime. Season with freshly ground black pepper.

2) Put 230g bag Asda Fine Cut Salad in a bowl, add 4tbsp Asda Smoky Buttermilk Ranch Dressing and toss to combine. Tip onto a serving platter then top with 180g bag Asda Lightly Salted Tortilla Chips and the salsa. Sprinkle over 100g Asda 30% Less Fat Mature British Cheese, grated, to serve.

Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. *60p from 1 July 2019. **50p from 1 July 2019

Chopped chicken & coleslaw salad

Coleslaw made from a handy kit gives this spicy chicken and sweet potato salad extra crunch

SERVES 4 | READY IN 40 MINS | PRICE PER SERVING £1.53

1) Preheat the oven to 200C/180C Fan/Gas 6.

2) Mix 2tbsp rapeseed oil, 1tbsp chipotle chilli paste, zest and juice 1 lime and 2 cloves garlic, crushed. Season with black pepper.

3) Toss 300g Butcher’s Selection Chicken Breast Fillet Portions and 400g Scratch Cook Sweet Potato Chunks in the marinade and transfer to a baking tray.

4) Cook in the oven for 20 mins, turning over halfway, until the chicken is cooked through and the sweet potato is tender. Leave to rest for 10 mins then chop the chicken into chunks, reserving the cooking juices.

5) Make the coleslaw using a 300g Asda Ranch Coleslaw Kit. Transfer to a serving dish then top with the chicken and sweet potato, 2 large pickled gherkins, roughly chopped, 3 spring onions, sliced, and 200g baby plum tomatoes, halved. To serve, sprinkle with 15g coriander, roughly chopped, and 1 green chilli (optional), thinly sliced, and drizzle with the chicken juices.

Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. *80p from 1 July 2019