Lettuce is the star of the traditional green salads but after months of eating every variety, I start craving darker greens. Vegetables like chard and kale are usually cooked and served hot, but as the hot days continue into autumn these salads made with shredded greens make a pleasant and healthy change. I’ve got to admit I’ve never jumped on the kale bandwagon but it often appears in our weekly, organic vegetable box. Finely shredded with a generous handful of herbs and tossed with a lemony dressing can transform even the most earnest green into a refreshing meal.
Salad of shredded greens
- Take a large handful of dark leafy green vegetables e.g. kale, silverbeet, chard, sorrel or spinach. Wash and dry well, then finely slice.
- Add whatever fresh herbs you have available egg parsley, basil, dill or mint, ripped or shredded.
- Toss in some thinly sliced fennel, spring onions (scallions) or celery to add a nice crunch.
- For juiciness, add some diced tomatoes.
Get your (clean) hands dirty and toss well with your favourite vinaigrette (I like lemon juice, mustard, garlic and olive oil).
To turn this salad into a main meal – add some protein or complex carbohydrates e.g. white beans, quinoa, poached/baked/canned fish, roasted or poached chicken.