When it comes to salad there are endless possible combinations. If you hate on salad, you have no imagination.
Garden salads are indisputably healthy, fresh and vibrant with colour — which means they not only look good but are packed chock-full of essential nutrients. What I love most about fresh, raw foods, is that you feel good after eating them. No food-coma or lethargic sloth feeling. Pure revitalisation. Oh yeah, and you don’t have to cook them. There’s that.
Here’s a salad with something for everyone, and it’s so damn quick and easy to make. The caveat of course is that it’s comprised of virtually all fresh produce. Pick these up when you go grocery shopping and prepare it on the same day. Simply wash, cut and combine the ingredients.
Like a bowl of candy.
- Mung bean sprouts
- Cherry tomatoes
- Feta cheese
- Vege spiral pasta
Vinaigrette is just oil + vinegar + seasoning. Try olive oil, balsamic vinegar, salt and pepper.
Make it a meal
Pair this salad with barbecued meats and/or vegetable skewers for a balanced summer meal. We used chicken breast and speciality sausages. Then strawberries, rock melon and yoghurt for dessert. A satisfying dinner with minimal effort.