A colourful salad

I love this salad, just the colour makes me happy. Easily put together, this is a keeper of a recipe.

It is very easy to adapt this recipe to your taste. Add what you want, taste test the dressing and make it yours.

You will need (as I made it)

2 handfuls of shredded red or white cabbage

1 carrot shredded

Lots of mixed salad leaves

Bunch of mint, coriander and Thai basil combined

A handful of roasted peanuts

A bundle of rice vermicelli cooked and cooled

Dressing

3Tb fish sauce

3Tb lemon juice

1/2 Tb brown sugar

1Tb chilli sauce or Sriracha sauce

Vegetarians can use soy sauce or mirin instead of fish sauce.

Cook vermicelli, not too soft. I just soaked it in hot water for sometime. Drain and cool.

Mix everything else. Dress close to serving. Best eaten fresh.

I have sometimes added roasted broccoli and red capsicum to amp up the veggies.

Serves 2

Lunch salad

This salad is one I make often. All the salad ingredients can be stored in the fridge for a few days. The dressing  can be stored for a few days too. Dress the salad  at the time you want and you have a protein packed, healthy lunch. The taco chips are a must for texture!

Dressing

3Tb mayonnaise

3Tb yogurt

2Tb olive oil

2 tsp lemon juice

1 tsp apple cider vinegar

1 clove of garlic

a handful of coriander leaves

1 tsp chilli powder

1 tsp cummin powder

1 tsp salt

1 tsp honey

Process the above till you get a smooth dressing.

Salad Ingredients

Romaine salad or any salad leaves

cabbage, red or white

black beans or rajma from a can

cheddar cheese cubed

Cherry tomatoes

avocado

corn

taco chips

Toss the salad ingredients, add the dressing to your taste.

Adapted from The Faux Martha blog

Raw Beetroot and herb salad

This salad from Ottolengi is practically a meal in a plate with all the nuts and herbs piled on to the Beetroot and dressed simply. Delicious for a hot summers day.

Roast in a hot oven the following:

30g flaked almonds, 15g sesame seeds, 45g pumpkin seeds

till done, for about 5-6 minutes in a 180C oven.

Peel and cut into thin strips

300g Beetroot.

Mix in 40g basil leaves

20g parsely

30g dill

20g coriander leaves

10g tarragon leaves( I did not use it)

1-2 tsp chilli flakes

2 tsp lemon zest

-Add the nuts with

3Tb lemon juice

75 ml olive oil

salt and pepper

Toss and serve at once.

Recipe source: Plenty More by Ottolengi

serves:4

Lunch

My lunch today. Spring onions and asparagus stir fried and tossed with soy sauce, caster sugar and salt. Garnished with coriander leaves and  peanuts and drizzled with sesame oil. Delicious. Served with a little rice on the side.

Adapted from Heidi’s 101 cookbooks