In my quest to upscale (lovely marketing word) my fruit and vegetable intake, I’ve started eating salad for lunch. Now when I tell most people this, I see this look of horror and pity (a la poor little fat girl trying to loose weight) as they imagine plate after plate of greenery.
However, they appear to be missing the point of salad and making vast assumptions. To clarify – yes, green salad exists but not all salads look like the contents of a lawn mowers waste bag. My salads tend to include:
– Protein – Tuna or steak or chicken – basically diced what every I had for dinner the night before (within reason of course)
– Lots of crunchy vegetables such as red peppers, red onion, radishes and celery – fresh and from my local Turkish supermarket as their vegetables taste lovely (far nicer than some of the large supermarkets stock)
– Fruit – controversial but love mango with chicken and even strawberries tossed in balsamic
– Fruit and nuts – nothing is as lovely as toasted pine nuts or currants sprinkled across a salad.
– Exciting bits and bobs – Eggs, anchovies, pickles and olives all float my boat but I am sure you can think of lots of other things.
The salad should then be dressed with my mothers French dressing – none of that nasty blue cheese stuff. It is very easy – 2 x tablespoons of olive oil, 1 x tablespoon of red or white wine vinegar, 1 x teaspoon of mustard (English for a bite), pepper, salt and a sprinkle of sugar. Stir until mixed and then taste and adapt – lovely.
Much nicer than grass cutting lol
L x
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