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
Once you’ve nailed a basic vinaigrette try something new, to take your salad to the next level.
The Green goddess is my favourite, especially to make some leftover avocado or herbs go further.
For some extra goodness give tahini dressings a go.
Salads from the archive
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