I grew up in a household that enjoyed the taste of fresh vegetables in a salad, without the dressing. So when I eat a salad, if dressing is required I don’t want it to dominate the taste of the vegetables themselves. Here’s a little something I whipped up for lunch last week.
3 medium tomatoes (keep your tomatoes out of the fridge to retain their lovely flavour)
1/2 an avocado
1/2 lebanese cucumber
1/2 green capsicum
2 green spring onions, chopped into small rounds
2 big handfuls of baby spinach
1 large handful of fresh basil leaves, roughly chopped
1/2 lemon, juiced
1 tablespoon of extra virgin olive oil
salt and pepper to taste
1. Cut up all vegetables in a style that you love to eat for salads.
2. Combine basil leaves to salad.
3. In a separate small bowl, mix olive oil and lemon juice.
4. Add dressing to salad. Mmmm eat.
To Australian farmers, who provide us with the most delicious vegetables in the world. OK, that might be an over-statement, but the vegetables are truly yum.