I toyed with today’s post. Afterall, we all know how to make a salad, right?
But that’s just it – I didn’t! Salad for me always consisted off iceberg lettuce, cucumber and maybe a cherry tomato or two. And it never, ever filled me up. This post could probably be called “How I learnt to love salad” – what I used to think of as the dullest, least appetising meal on the planet, is now a spring/summer favourite.
We had this just last night and we sat outside in the (freakishly) warm weather to enjoy it. It was just right – enough, but light and tasty. For me, it starts with finding your green(s) of choice. I’m a spinach lover, and use that as the base for my salads. A lot of people love rocket, or you might just be a crispy, iceberg kinda girl. Whatever works for you. I’m also a huge cucumber lover so I’ll always throw some in – and you can add whatever veg you fancy here.
Once the base is laid, it’s time to pad it out, and this is where I want carbs and protein to fill me up. I’m a sweet potato junkie, so roasting some cubes in paprika is my favourite. These taste great cold too, so perfect if you’re prepping up front. I love nothing more than BBQ-ed chicken but I actually grilled these as Sam was late home. I just got some standard breast and popped some garlic and herbs onto them. You can do whatever you want with your meat of choice – I think this would work fab with steak strips too!
For the dressing, I made a balsamic and mango option. A whole mango, blasted in the food processor with a dash of olive oil, some balsamic vinegar and chopped rocket. The less vinegar you use, the sweeter it’ll be! You could also create a mango salsa instead of a dresssing – I just like something to add some moisture to my salads. And that’s it – a simple summer salad, that fills you up and gets some greens down you. I hope you try it!