Everything Salad
I lived on this salad when I was pregnant with my son (that, and kiwi fruit. So many kiwi fruit). Pregnancy vibes meant that my salads had to have a fairly precise 5mm dice on each ingredient, but I’m a mum now, and we don’t have time for such things. I love everything about this salad, and it’s one of the first things I make when the weather warms up.
This is my version for some inspiration, but it’s as flexible as your fridge and pantry allows. Just team a rainbow of veg, some sweetness from your favourite seasonal fruit, a good source of protein and some healthy fats.
Serves 1
13+ Plants
1⁄4 capsicum, deseeded and diced (or 2-3 baby capsicum of different colours for extra points)
1 tomato, diced
1 small cucumber, diced
1 stick celery, diced
1 mango cheek, diced
Handful baby spinach, roughly chopped
1/4 cup red cabbage, diced
1 spring onion, finely chopped
1⁄4 avocado, diced
1 small can tuna, drained
1 tbsp pumpkin seeds
Dressing:
1 tbsp olive or flaxseed oil
2 tsp apple cider vinegar or lemon juice
Salt and pepper
Instructions
1. Place all the ingredients in a bowl, drizzle with dressing ingredients and toss well to combine.
Add more plants:
Add or remove your favourites, or things you don’t like.
Leafy green ideas - baby spinach, rocket, kale, lettuce, herbs, etc
Fruit ideas - stone fruit, pomegranate, grapes, blueberries, apple, orange, etc.
Protein ideas - canned or seared tuna, leftover chicken or meat, 4 bean mix, tofu, etc.
Crunch ideas - pumpkin seeds, sunflower seeds, cashews, roasted chickpeas, leftover baked rice, etc.
Notes:
Be sure to add in some healthy fats to help absorb fat soluble vitamins A, D, E and K from your veg. Think avocado, olive oil, nuts and seeds, a drizzle of tahini…
Great for meal prep and using up what’s left in the crisper before grocery day.
Get your brain cracking on your digestion by preparing in a jar - easy to transport for work, and super cute. If you can safely serve at room temperature, a salad that isn’t too cold is gentler on digestion.