Salads are a perfect mid-day snack, appetizer, digestive (after dinner), or as a side dish.
It is beneficial to use an assortment of different greens and lettuce leaves for an increase of different vitamins, nutrients and flavour!
Using organic, pre-washed mixed greens is ideal.
For the dressing I usually use some apple cider vinegar, extra virgin olive oil, juice from half a lime, some plain yogurt, salt and pepper.
- Instead of chopping your cucumbers, carrots and other veggies, try shredding. The thinness from shredding is ideal for salads.
- Incorporate fresh herbs, such as basil and mint.
- Crumble various cheeses. Blue cheese, goat cheese, or feta cheeses are great to crumble onto your salad. (Macedonian feta is my favourite).
- Strawberries or other fruit can be incorporated, adding fiber to your salad.
- Sprinkle an assortment of nuts for added texture, taste, and protein.
- For a thick, but light dressing whisk some plain yogurt into your acid and oil base.
- The dressing should consist of one part acid (vinegars, lemon/lime juice), and two parts oil. Dressings are an important part of a salad. The variations of dressings are endless…Which is why it doesn’t hurt to experiment.
- Add steak or chicken for added flavour and protein.
Make your salads full of different colours and textures, to ensure lots of vitamins!