Simple garden salad

CategoryDairy, Dairy Free, Dinner, Gluten Fee, Lunch, Nuts and seeds, Olive Oil, Snacks, Soups, Salads and Sides, Vegetables, Vegetarian

Yields3 Servings

Prep Time8 minsTotal Time8 mins

It might be simple but following the flavour bomb. COM rules you’ll enjoy every mouthful. Use any bag of mixed salad leaves or use the leaves from your favourite lettuce. There are no rules, use the ingredients you have and don’t be scared to experiment. If you are eating this with a tin of tuna I like to use a tin of tuna in olive oil and then I just add a squeeze of lemon juice or a splash of vinegar. You might also serve this with left over meats, felafels, veggie fritters, boiled eggs of a tin of chick peas or lentils, it’s up to you!

1 bag of leaves or salad mix

1 grated carrot

1 punnet of cherry tomatoes or regular tomatoes

1 cucumber, sliced however you like it

80 feta cheese or 1/2 an avocado

¼ cup mixed nuts and seeds

Dressing

3 tbsp best quality extra virgin olive oil you can afford

1 tbsp of either red wine vinegar, balsamic vinegar, white wine vinegar or lemon juice

Make your dressing. Put all ingredients into a jar and shake or put everything into a coffee cup and whisk with a fork.

Find a large salad bowl. Rinse all ingredients and pat dry with paper towel.

Starting with leaves on the bottom, layer your other salad ingredients and follow with the cheese or avocado, seeds and dressing.

Note: you can easily make this into a meal by adding a tin of tuna or salmon, chickpeas or lentils or any other lean protein you enjoy.

GF, DF and LF.

Take the Mediterranean Diet Score Quiz to get some Cool Insights into your Daily Diet!

Simple garden salad

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