Crisp, filled with vitality and flavour – this is my go-to basic green summer salad. This beautiful bowl of fresh, healthy salad is the perfect summer side that’s served up in minutes! Today I share a few easy tricks to help make your green salad the kind of amazing-goodness you just want more of!
The number one trick for this salad is to invest in a slicing mandolin. I’m not one for buying loads of kitchen gadgets, but this handheld one is worth every green cent! Plus, it’s really small, easy to clean and affordable. (Also available on Yuppie Chef here.)
A mandolin gives you wafer-perfect slices, quickly and consistently, which I love – and in addition to making prep easier, those pretty lil slices make your salad look FANCY AF! Yes, you can slice your veggies by hand, so don’t be discouraged if you’re currently mandoliness. 🙂
The number two trick is to build your salad using the right combination of flavours and textures,
The basic formula for a good green salad is made up of a mix of textures:
- Something leafy (This crisp lettuce, baby spinach or rocket leaves)
- Something crunchy (Like sliced cucumber, radish, grated carrot, cubed celery or red onion)
- Something chewy (Cherry tomatoes, sliced olives, sun-dried tomatoes, vegan feta, grilled artichoke) steamed winter greens, peas, etc)
Combined with a basic mix of flavours:
- Savoury / Earthy (Salad leaves, radish, herbs, cucumber, celery, artichoke, steamed courgette, onion)
- Salty/ Brined (Olives, capers, vegan feta)
- Sweet (Baby tomato, grated carrot)
- Tarte / Acidic (Sundried tomatos, vinaigrette dressing)
The final trick lies in the assembly. Here’s how to create the perfect green salad:
- Roughly chop your salad greens, and slice all your vegetables
- Build your salad up by layering 1/2 of your greens beneath 1/2 of your veg, then repeat.
- Sprinkle with a handful of fresh optional micro-greens
- Serve with a balsamic vinaigrette and enjoy!
- 1 package of leafy greens such as lettuce, baby spinach or rocket leaves
- ½ sliced cucumber
- 5 sliced radishes,
- 1 grated carrot
- 1 sliced red onion
- 1 cup sliced cherry tomatoes
- ⅓ cup sliced olives
- 1 cup microgreens (optional)
- Balsamic vinaigrette for serving
- Roughly chop your salad greens, and slice all your vegetables
- Build your salad up by layering ½ of your greens beneath ½ of your veg, then repeat.
- Sprinkle with a handful of fresh optional micro-greens
- Serve with a balsamic vinaigrette and enjoy!
Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!
SEE MORE DELICIOUS VEGAN RECIPES
