Tuesday, January 24, 2012

Basics of better salad building

Stir fried pokchoi + Water chestnut with bamboo shoot Cashew Nuts
1. Fill a large bowl with the greens of your choice. I call it the base of the salad. I prefer cauliflower leaves or ice berg lettuce.

2. Look in your refrigerator and grab all the vegetables you can reach. If you think you don’t like raw vegetables, chop them very finely or even grate them on a cheese grater (this works well for things like broccoli, zucchini, and cauliflower). Once the veggies are small enough, you won’t taste them. Throw them into your bowl.

3. Add protein - Lentils, beans,  quinoa

4.  Toss in a handful (or about 1/4 cup) of nuts or seeds (Peanuts, Watermelon seeds, Alfa alfa seeds). Nuts and seeds are good sources of fat and protein, and a little goes a long way.

5. Make a quick dressing. Whisk 2 tablespoons of olive oil with 2 tablespoons of lemon juice or red-wine vinegar. Add salt and pepper to taste. Pour half over your salad, toss, and see if that’s enough dressing. If not, add the rest.

6. Optional ( May add a flavor / Spice of your choice) - Turmeric, Chilli, Salt, Pepper etc.

No comments:

Post a Comment