For a salad that’s more than a bit on the side, Israeli salad with lemon garlic tahini dressing is bursting with fresh ingredients and bonus protein in the form of chickpeas. Or pasta salad with basil vinaigrette, is carb-high but guilt-free.
Simple side salad
I probably eat a salad every day. I really crave the nutritional balance it brings to a meal, and they are ready in two minutes flat! If you’re trying to squeeze more plants into your diet, this is the way to do it. Think of putting a side salad together as playing a one-armed bandit slot machine. Start with some leaves, that’s the credit. Then pull the arm for your vegetable trio: spring onions, bell peppers, olives, sweetcorn, celery, beetroot, even apple. What are you going to get? In this case, a combination of three, rather than matching, is the jackpot! Mixing it up will add even more nutrients to your plate and make use of wilting vegetables in the salad drawer. Winning all round! Finally, add a little bonus to the bowl with a glorious dressing. It can be super simple; just olive oil and vinegar or a unique poppyseed vinaigrette recipe; a creamy or yoghurt-based lip smacker; or lusciously dairy-free.
Serving suggestions
Search any one of my recipes and in the ‘serving suggestions’ section you will read the words: “I like mine with a fresh green salad.” It is true of almost any dish, in particular not-too-saucy pasta dishes like quick and easy crab pasta or spicy sausage pasta with ricotta. And, obviously, any barbecue fare or grilled meat; summer party mojito grilled chicken thighs or rib eye steak for example. It can stretch a lunchtime sandwich, either hot; croque madame, or cold; egg salad. Fish, tacos, eggs, baked potatoes… I could go on. There are virtually no rules when it comes to serving a garden salad. But I would say the only stipulation I have is the main shouldn’t be a hot saucy one like beef stroganoff or easy chicken stew. Cooked vegetables go best with those, fyi!
Storage and leftovers
I’ll level with you; a garden salad will not keep well. First off, if you’ve already dressed it, the lettuce leaves will go limp and wet in the fridge. Second, the cut radishes and cucumber will dry out. Third, the avocado will brown. Lastly, the onion will taint everything with an oniony tang. The message here is prepare precisely the right amount of salad for your meal or finish it up! And that can’t hurt, can it?
More salad recipes to try
Tuscan Panzanella Salad Middle Eastern Salad Bowl Spinach Pesto Potato Salad with Bacon Walnut Beet Salad with Garlic Mayonnaise Dressing
