This is not strictly a recipe, but a guide for people to use their creativity. Choosing vegetables and fruit that are in season to create a beautiful, delicious, and satisfying salad.
Portions : 2 (meal) to 4 (side)
Preparation: 20 minutes
Step 1: Start with a leafy base
- 2-3 cups dark leafy greens, like kale, spinach, rocket or watercress
- 2-3 cups mixed greens, like mesclun or herb salad mix
Step 2: Add colour and vitamins with fruits and vegetables
Pick one or more (no need to peel if you use organic):
- 1 cup seasonal raw non-starchy veggies: bell peppers, mushrooms, carrots, tomato, fennel or cucumber
- 1 cup seasonal roasted vegetables, like any root vegetables: broccoli, cauliflower, zucchini, tomatoes, eggplant or onions
- 1/2 cup seasonal fruit: berries, grapes, orange, pear, apple or peach
- 1/4 cup flavour filled vegetables: kimchi, pickled vegetables, capers or onions
- 1 tablespoon dried fruit: cherries, raisins or goji berries
Step 3: Add some protein
- 1/2 cup cooked beans, lentils or chickpeas (from a can or home-cooked)
- 100 grams tofu or tempeh
Step 4: Go for whole grains (for making it a whole meal)
- 1/2 cup cooked quinoa or brown rice or millet (for a gluten-free version)
- 1 slice of wholewheat sourdough bread
Step 5: Sprinkle on some delicious crunch
- 2 tablespoons roasted pistachios, almonds, cashews, walnuts, pecans, peanuts or pine nuts
- 2 tablespoon roasted sunflower, pumpkin or sesame seeds
Step 6: Add a final touch of flavour and colour (optional)
- 1 tablespoon fresh seasonal herbs: parsley, basil, lemon verbena or dill
- 1 tablespoon citrus zest: lemon, orange or clementine
Step 7: Drizzle with a healthy "vinaigrette"
- 1 teaspoon Dijon mustard,
- 1/2 orange or 1 clementine juice
- 2 tablespoons apple cider vinegar
- 4 tablespoons of olive oil
- salt, pepper
All mixed in a jar – adjust seasoning to your taste.
Recipe by Cécile Della Torre, Cooking Teacher at Cook and Speak.