At our family dinners I am only allowed to help myself to salad once everyone else has served themselves. I will (and often do) happily eat salads for breakfast. This recipe is for my daily salad fix. There are a number of variations depending on what is growing in the garden. But the general gist stays the same.
This time of year is great for my salad addiction as spinach and avos are rife. We went to Howick last weekend and popped by the everything store (take Tweedie turnoff, turn left and drive until the road meets the R103, when you see the sign for farm fresh petrol, you have arrived). This time of year they sell those orange net bags full of avos for R17. I now have a massive pile of avos, all ripening at the same time. Incidentally, honey is also really cheap there R23 for normal and R25 for raw. There is also a really cool collection of enamelware.
- 1 avo
- Half a tin of lentils
- Handful of baby tomatoes / 1 whole tomato
- Spring onions
- Leaves of some sort – rocket / spinach / lettuce
- 1 round of feta
- Toasted almonds
In my opinion all salads are pointless without a dressing of sorts. This is the one I made today.
- 1Tbsp olive oil : 1 Tbsp apple cider vinegar : 1 Tbsp balsamic
- Fresh herbs (dill is my favourite, basil is also delicious)
- 1tsp mustard
- half tsp honey
- 1 finely chopped fresh red chilli (optional)
- salt and pepper
This is a very quick salad to throw together and is a nice and healthy option to take to work for all you 9-5ers. Marinade the lentils in the dressing. Then add all the other ingredients and toss. Obviously you can add any other kind of salady ingredient such as cucumber, carrot, mushroom etc etc.
To take the salad to work, double the dressing recipe and put in the whole tin of lentils. Then you have marinating lentils for 2 days. Keep the lentils and dressing separate from the other ingredients to avoid them wilting and getting squishy and soggy.