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Recipe For Zesty Juicy Crunchy Salad

06 August 2015   |   3:07 am

I am a TV Chef, food writer, restaurateur, journalist and TV broadcaster; in no particular order. I am passionate about food, from the soil to the plate. I produce and host a food show called, The Bite, airing on national television in Nigeria. On the show I set off on a journey of discovery and satisfaction, as I explore deliciously creative recipes from Africa and beyond. I also write about my culinary escapades in magazines and newspapers. There is much too much going on in my life, in my head and on my plate and I don’t want to live or eat alone, so join me!!!

 

This is how to make the zesty juicy crunchy salad, if you were thinking of a quick bite.

Fresh, delicious, nutritious and pretty on a plate are all characteristics of a great salad, but this simple food does not come to be all of the aforementioned by pulling out a magic wand. From picking the right greens to mixing the right dressing, a healthy salad is just a few moments from being a delicious meal.

Pick the best of your favourite fresh produce such as brightly coloured and bruise-free tomatoes, cucumbers, carrots and lettuce. You can enhance your salad with olives, bell peppers, apples, nuts and protein packed foods like sardines, salmon or grilled chicken. If you have to eat it then you have to really enjoy it, so why not customise your salad to suit your special palate. I enjoy almonds in my foods; in cereals, granola, yoghurt and salads, you can swap it with toasted peanuts or cashew nuts. Gone are the days of boring leafy salads.

lerato-lifemag

INGREDIENTS
serves 2 hungry tummies

1/2 cup or 8 tablespoons of olive oil
1/3 cup or 5 tablespoons of lemon juice
1 teaspoon of lemon zest
1 clove garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 head of large romaine lettuce, cored & shredded or torn
1 medium cucumber, peeled, deseeded and cut into thin strips
400g cherry tomatoes, cut into wedges
300g carrots, shredded
4 spring onions, sliced
1/2 cup pitted black olives
1/4 cup of almonds, toasted & crushed

Lets get cooking!

1. To make the vinaigrette, whisk the first six ingredients in a bowl and set aside. If you aren’t crazy about garlic, you can replace it with finely chopped cucumber. The tangy dressing will absorb into the little bits, and it will taste like delicious bubbles in your mouth.

2. Toss the greens, and olives together in a bowl. Pour the vinaigrette into the bowl of salad and toss to evenly coat all the greens. Sprinkle the crushed almonds on the vinaigrette soaked greens.

3. Save any left-over vinaigrette in the refrigerator for up to a week and use it to dress salads or as a sauce. Now tuck in!

Yum yum!

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Lifestylle
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