recipe, Salads
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Learning to Love the Salad!

lentil salad with fresh tomatoes, green peppers and spring onions

For years I hated making salads! I just found them boring and useless. Then I went to sea for months on end and found when we ran out of fresh food it was the one thing I was craving! I would spend all day daydreaming of getting back to port and eating nothing but salads for weeks… something that was unheard of from me beforehand (I previously just viewed the salad as the bit on the side of the plate I tended to ignore!)

Since being deprived I have learned to love salads, and am always trying to broaden the variety to more than just a bit of lettuce, tomato and cucumber. So this for this blog post I wanted to share two different salads that are perfect when you are looking for something other than an ordinary green salad, and can accompany numerous dishes!

This first salad is hearty and filling and is a good example of a super easy to make yet satisfying salad, which can be served by itself or as a side. Its works well alongside tofu quiche or a vegetable tart for a solid lunch!

Simply Lentil Salad

 

  • 2 tomatoes, diced
  • 1 green pepper, diced
  • 2 cups cooked puy lentils
  • 3 spring onions, sliced (optional)

 Dressing

  • 4 tsp fresh lemon juice
  • 4 tsp soy sauce
  • 2 Tbsp olive oil
  • 1 tsp agave nectar/ maple syrup
  • ½ tsp freshly ground black pepper

Mix the lentils, tomatoes, peppers and onions if using in a medium sized bowl. Whisk together all the dressing ingredients and stir into the lentil mixture and serve.

Serves 4
lentil salad2
This next one is a really simple side I like to serve with pasta dishes such as lasagne or spaghetti. Make sure you get some good quality olives, oil and balsamic for this! Its best to make this early and place in the fridge for an hour or so to let the flavours develop.

Olive and Artichoke Salad

 

  • 1 cup green olives
  • 1 cup black olives
  • 1 can artichoke, rinsed, drained and sliced
  • ½ large red onion, thinly sliced
  • 10 cherry tomatoes, halved

 Dressing

  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra virgin olive oil
  • 1 tsp agave nectar
  • ¼ tsp pink himalayan salt
  • ¼ tsp freshly ground black pepper

Combine the olives, artichoke, onion and tomatoes in a bowl. Whisk together the dressing ingredients and stir into salad. Make sure everything is well coated in the dressing and place in fridge until ready to serve.

olive artichoke salad 2

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