Super Green Salad
If you’re looking for a salad that’s brimming with green goodness then look no further than this super green salad.
I often make a big bowl of it for lunch and snack on it throughout the day.
It works perfectly as a side dish to meat or fish but is equally satisfying on it’s own.
I think the most essential part of a great salad is it’s freshness. Try to use fresh produce and prepare it just before serving. There’s nothing more depressing than a limp lettuce leaf!
Having said that if you hold off adding the dressing and avocados till just before you’re about to tuck into it then the salad will keep well in the fridge for a few hours.
This super green salad is light but packed with nutrients that your body simply can’t get enough of.
And because it’s a salad you can literally eat as much of it as you want – none of that calorie counting malarky! Look out for my post on the benefits of eating leafy greens coming soon.
As with all my recipes you can jazz it up as you see fit (cue vid). You can use this recipe as a starting point and have some terrific green endorsing fun by experimenting with different ingredients.
My measurements are approximates and makes enough for 4 greedy souls. Tweak the quantities to suit your needs.
2 handfuls of baby kale
2 handfuls of baby spinach
2 handfuls of rocket leaves
2 handfuls of baby green leaves
2 handfuls of baby chard leaves
1 romaine lettuce or cos lettuce, roughly chopped
Half a cucumber, cut into quarters
3 salad onions, thinly sliced
1 green pepper, thinly sliced
1 avocado, chopped in small chunks
2/3 tbsp of pitted green olives (optional), chop if using large ones
1 handful of pumpkin seeds
Extra Virgin Olive oil
Green basil pesto (homemade would be divine but the shop bought variety works fine too)
1 small handful of Parsley, finely chopped and sprinkled on top (optional)
- Throw the kale, spinach, lettuce, rocket, baby greens and baby chard leaves in a large bowl.
- Toss in the cucumber, onions and green pepper.
- Add the avocado, olives and pumpkin seeds.
- Just before serving, add the olive oil, parsley and basil pesto. Add as much as desired
Switch it up!
Try mixing in some warm wild rice for a different texture and a beautiful nutty flavour. Plus it’s loaded with incredible goodness that you’re body will love. I’ll do a feature on wild rice in the next couple of weeks so stay tuned.
If you’re looking to boost your green intake then add some broccoli and cabbage to it. I normally steam them for about 10 minutes so they still retain there crunch. Pure gold.
If you find it hard to find the leaves I mentioned above sold individually then you can grab a mixed bag of salad leaves from your supermarket. Most are already washed so you can just throw it in a bowl with minimal fuss.
Go green, baby! x
Title and content images courtesy of Nat Millie.