Like clockwork every spring I start craving more raw food, especially salads. But a plate of raw vegetables can become monotonous and unsatisfying.
How to make satisfying salads
Texture: contrast crisp and raw vegetables with:
- blanched/grilled/barbecued/roasted vegetables
- nuts and seeds
Protein adds satiety to a meal. Some protein additions include:
- cooked/canned or sprouted legumes
- crispy tempeh
- smoked, poached or canned fish
- poached or roasted meat
- boiled egg (chicken or quail)
- nuts and seeds.
Zing and salt to enliven the flavours add:
- fresh herbs
- citrus zest or preserved lemons.
A great dressing brings all the salad ingredients together. Even a plate of leafy greens can be transformed by a basic vinaigrette.
1/3 lemon juice or vinegar (sherry, balsamic etc.)
2/3 oil (olive, macadamia etc.)
Pinch of salt
A little dollop of Dijon mustard
Whisk ingredients together or shake in a jar
Salads and dressings from the archive
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