Pick-n-Mix Salad
Tuesday, 4th April 2017 by Chen
salad organic recipe

Contrary to the name, this is not a recipe for throwing a load of assorted sweets into a bowl. It's way more healthy than that.

Salads don't have to be just leaves or raw things; they don't even need to be cold. Some of my favourites include warm roasted roots mixed with the crisp freshness of greens. Experiment with combinations of these ingredients below for a different flavour adventure every time.

Ingredients

A root veg e.g. carrots, parsnips, celeriac, beets - peeled, chopped and roasted, or raw and grated

A green e.g. Hackney salad, flat-leaf parsley, torn up kale or sliced fennel

A fruit e.g. apple, pear, avocado, grapes, mango, orange, or pomegranate seeds

A crunchy protein e.g. toasted walnuts, almonds, pumpkin or sesame seeds

A salty twist e.g. a sprinkling of nutritional yeast, shaved parmesan, crumbled feta, grilled halloumi, chopped capers, anchovies or crispy bacon

A fresh herb e.g. basil, coriander, chives, dill, mint

Basic dressing

Salt, pepper, vinegar and olive oil (about 1 part vinegar to 3 parts oil)

Use nut or sesame oil to alter the flavour

For a kick, add garlic, mustard, chilli or horseradish

Sweeten with honey, maple or agave syrup - or a spoonful of your favourite jam

 

Method

Peel, roast, chop, tear, shred or grate your chosen ingredients, as appropriate, and toss together in a large bowl. Make the dressing by whisking together your chosen flavour combo. Pour over salad and dig in.