Spring into a Spring Salad
With the arrival of spring, I have been making loads of delicious salads packed with tasty goodness. Gone are the days when a salad simply consists of iceberg lettuce, halved tomatoes and the humble boiled egg. Don’t get me wrong, sometimes this salad is all you need but if you’re after some simple ways to turn your salads into an exciting bowl of deliciousness, keep on reading!
The tips below are my favourite ways to add crunch, nourishing fats, freshness and protein to any salad. In the colourful plate pictured below I have added chickpeas, fresh coriander, feta cheese, maple roasted salted nuts and my lemon and mustard dressing to a base of baby spinach, raw grated beetroot and grated carrot. It’s so simple yet so tasty – it’s a meal in its own right. I purposely make a huge bowl just so I take it for lunch during the week. Yum!
Simple Ways to Jazz up a Salad
Add your own roasted nuts and/or seeds. Try walnuts, almonds, pecans, pumpkin or sesame seeds. For a real nutty treat, try these Salted Maple Roasted Walnuts. If you don’t have walnuts, you can substitute any kind of nut in the recipe.
Add some beautiful cheese. I like crumbled feta, pieces of creamy blue or slices of crispy fried golden halloumi.
Scoop out chunks of avocado with a teaspoon and dot them throughout the salad for a healthy dose of monounsaturated fat.
Add raw grated beetroot for its beautiful colour and liver cleansing benefits
Add cooked or tinned chickpeas or lentils to amp up the protein content which will help to keep you feeling fuller for longer
Add handfuls of fresh herbs – I love basil, coriander, parsley and chives
Add a homemade dressing such as this Lemon and Mustard Dressing or this Hummus and Yoghurt Dressing. If you’re making coleslaw, try the recipe below for homemade coleslaw dressing. It’s a winner for summer coleslaw and the perfect addition to raw sliced cabbage.
Homemade Coleslaw Dressing
3 Tbspn thick Greek yoghurt
1.5 Tbspn whole egg or homemade mayonnaise
1tsp wholegrain mustard
Squeeze lemon juice (about ½ lemon)
Iodised coarse sea salt
Freshly ground pepper
Cheers to Spring Salads!