Pick the best of your favourite fresh produce such as brightly coloured and bruise-free cherry tomatoes, cucumbers, carrots, lettuce which can be enhanced with olives, bell peppers, nuts and a choice of protein packed foods like sardines, salmon or grilled chicken. You can make a salad with your favourite fruits like this Banana Nut Salad I made for Aero Contractors in-flight magazine. It is filling and delicious for a meat-less Monday treat and my vegan friends absolutely love it.
Ingredients feeds 4 hungry tummies
Lets get cooking!
1. To make the vinaigrette, whisk the first six ingredients in a bowl and set aside. If you aren’t crazy about garlic, you can replace it with finely chopped cucumber. The tangy dressing will absorb into the little bits, and it will taste like delicious bubbles in your mouth.
2. Toss the greens, and olives together in a bowl. Pour the vinaigrette into the bowl of salad and toss to evenly coat all the greens. Sprinkle the crushed almonds on the vinaigrette soaked greens.
3. Save any left-over vinaigrette in the refrigerator for up to a week and use it to dress salads or as a sauce. Now tuck in!