Food, Recipes
Comment 1

Zesty Juicy Crunchy Salad

...can't find the main photo of the salad...but does't it sound/read so tasty???

…can’t find the main photo of the salad…but doesn’t it sound/read so tasty???

Fresh, delicious, nutritious and pretty on a plate are all characteristics of a great salad, but this simple food does not come to be all of the aforementioned by pulling out a magic wand. From picking the right greens to mixing the right dressing, a delicious salad is just a few moments from being a delicious meal.

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
  • 1/2 cup or 8 tablespoon cup olive oil 
  • 1/3 cup or 5 tablespoons of lemon juice 
  • 1 teaspoon of lemon zest 
  • 1 clove garlic, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head of large romaine lettuce, cored & shredded or torn
  • 1 medium cucumber, peeled, deseeded and cut into thin strips
  • 400g cherry tomatoes, cut into wedges
  • 300g carrots, shredded
  • 4 spring onions, sliced
  • 1/2 cup pitted black olives
  • 1/4 cup of almonds, toasted & crushed

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!

Yum yum!

1 Comment

  1. Demola says

    Mmmmm sound fresh and summery … wonder if smoked chicken breast chunks will work 😀


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s