Light summer snack ideas to replace the “big Irish mammy salad”

School is almost out for everyone and summer has officially started.

If the weather improves, no doubt we’ll be looking for something light, quick and easy for those long summer days.

Don’t tell our mom, but we’re sick of the “fussy salad” she serves when the sun comes up.

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Hard-boiled eggs, cucumber, ham, coleslaw, cheese slices, beets, lettuce and tomatoes no longer work for us, so Green Isle has come up with a range of summer-inspired recipes which are fast, easy and full of benefits for all. family.

Derval O’Rourke, Irish Olympian, Ireland’s fittest family coach and busy mum-of-two and Green Isle Ambassador, said: “I really enjoy preparing recipes using the huge range of fruit and frozen vegetables.

“Summer is a busy time in our house, so it’s always great fun to get the kids involved in developing some recipes.”

You can try some of the delicious recipes from Derval and Green Isle:

Pea and mint dip

Serves 4 as a snack

Total time 10 minutes

Ingredients

• ½ bag of frozen Green Isle peas

• A handful of fresh mint leaves

• Zest and juice of 1 lemon

• 2 cloves garlic

• 3 tablespoons extra virgin olive oil, plus more for drizzling

• 1 tablespoon of tahini

• Coarse salt and pepper

Method:

1. Cook peas in salted boiling water until tender, 1 minute. Let cool.

2. Blend the peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil and tahini.

3. Season with salt and pepper; drizzle with oil. Serve with vegetable sticks and crackers.

Cooking on a tray of mixed berries

Serves 10-12 servings

Preparation time 30 minutes

cooking time 1 hour

Ingredients

• 300g Green Isle Mixed berries

• 1 tablespoon of chia seeds

• 100g butter, plus extra for greasing

• 150g clear honey

• 400g rolled oats

• 100g ground almonds

Method:

1. Preheat the oven to 180°C.

2. Add the berries to a saucepan over medium-high heat and stir until the fruit breaks down.

3. Add the chia seed and mix with a spoon or potato masher until the fruit reaches the desired consistency.

4. I like my jam to be completely smooth. Reserve the jam.

5. In a medium saucepan, melt the butter and honey with a pinch of salt.

6. Remove from the heat, then stir in the rolled oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.

7. Press half of the oat mixture into an even layer on a baking sheet lined with parchment paper.

8. Spread the raspberry puree over the oat mixture layer, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 12 to 14 minutes or until golden brown.

Smoothies

Serves: 4

Total time: 25 – 30 minutes

Ingredients

Mix of berries, honey and lime

Tropical fruits and coconut

• 200 grams of Green Isle tropical smoothie mix

• 200 ml coconut milk, from a carton

• Juice of 1 lime

• 1 tablespoon of agave

Raspberry & avocado

• 200 grams of frozen Green Isle raspberries

• 200ml rice milk

• 1 avocado, peeled and pitted

• Juice of 1 lemon

• 1 tablespoon of agave

Method:

1. For each smoothie: Mix all ingredients together.

2. Feel free to add berries or coconut flakes on top.

Tropical smoothie, coconut lime popsicles with ginger and honey

Serves: 4

Total time: 25 – 30 minutes

Ingredients

• 1 x Green Isle Tropical Smoothie Mix Packet

• 1 can of 400 grams of coconut milk

• Zest and juice of 2 limes

• ½ cm piece of fresh ginger, grated

• 3 tablespoons of honey

Method:

1. Mix all the ingredients together and pour into popsicle molds.

2. Place in your freezer overnight.

3. Serve and enjoy.

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