On Wednesday, after yoga, I took myself off to my favourite organic cafe for lunch all by myself. Now, I’m not usually a ‘just salad’ kind of girl and it is extremely hard to resist their beautiful, fresh out of the oven muffins sitting on the counter daring you to take one…however…this salad is the best. Ever. And so simple…I’ve recreated it at home so I can share it with you!
Seasonal Super Salad
What you need:
Obviously feel free to swap and change things according to the season or what you have in the fridge or garden but here is how I made it today…
Serves 2 generously.
1 baby Cos lettuce (or 1/2 a big one)
Handful of cherry tomatoes, halved
2 grated carrots (do this in the food processor if you like…with the beetroot)
1 raw, peeled medium sized beetroot, grated
Sesame seeds , sunflower seeds and pepitas, lightly toasted for in a dry pan until the sesames seeds start to pop.
Extras: If you are like me and think a salad couldn’t possibly fill you up (especially after a Bikram Yoga class) go for it and add in some grilled chicken breast, tuna, feta or goat cheese…whatever you like really.
All you have to do is assemble the salad on your plate in whichever way you like, top with a generous sprinkle of seeds and a drizzle of your favourite dressing. Done.
My Favourite Lemon Vinaigrette:
This makes enough for a few salads and will last in the jar in the fridge for about a week.
1/3 cup good quality extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1 Tbsp maple syrup
1 teaspoon Dijon mustard
pinch of sea salt
grind of black pepper
Add all ingredients to a jar with a lid that closes on tight. Shake it really well. You might even like to listen to this song while your shaking and get your cardio for the day in!