Simple Garden Salad

Simple Garden Salad

It goes without saying that a daily salad is great idea, especially when the weather is warm. I wanted to include a very basic recipe for a garden salad in this book to remind people that simple is perfectly fine.

  • serves: 4
  • yields: 350 ml
  • prep time: 10 minutes
  • cook time: -
  • contains: -
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • ½ iceberg lettuce leaves torn
  • 6 button mushrooms sliced
  • 1 Lebanese cucumbers sliced
  • 10 cherry tomatoes halved
  • 1 large carrots sliced
  • 3 radishes thinly sliced
  • 1 small handfull flat-leaf parsley
  • Dressing
  • 185 mls extra virgin olive oil
  • 125 mls raw apple cider vinegar
  • 2 tablespoons lemon juice (optional)
  • 1 teaspoon dried oregano
  • sea salt
  • freshly ground black pepper

Method

We don’t need to be super chefs every time we step foot in the kitchen, and sometimes cookbooks can make us feel a bit intimidated – and that goes for me, too. I buy cookbooks from the best chefs in the world and my jaw drops at the images and techniques. I view them as inspiration – I don’t think I will ever try to tackle their recipes. My goal or job is to inspire you, offer encouragement and give you the best advice I can on feeding your family nutritious meals. Enjoy!

1
To make the dressing, combine all the ingredients in a jar or bottle with a tight-fitting lid. Cover, shake well and chill.
2
Just before serving, combine all the salad ingredients in a large salad bowl. Pour the desired amount of dressing over the top and toss to mix.

What you'll need

  • ½ iceberg lettuce leaves torn
  • 6 button mushrooms sliced
  • 1 Lebanese cucumbers sliced
  • 1 large carrots sliced
  • 3 radishes thinly sliced
  • 1 small handfull flat-leaf parsley
  • Dressing
  • 185 mls extra virgin olive oil
  • 125 mls raw apple cider vinegar
  • 2 tablespoons lemon juice (optional)
  • 1 teaspoon dried oregano
  • sea salt

Method

We don’t need to be super chefs every time we step foot in the kitchen, and sometimes cookbooks can make us feel a bit intimidated – and that goes for me, too. I buy cookbooks from the best chefs in the world and my jaw drops at the images and techniques. I view them as inspiration – I don’t think I will ever try to tackle their recipes. My goal or job is to inspire you, offer encouragement and give you the best advice I can on feeding your family nutritious meals. Enjoy!

1

To make the dressing, combine all the ingredients in a jar or bottle with a tight-fitting lid. Cover, shake well and chill.

2

Just before serving, combine all the salad ingredients in a large salad bowl. Pour the desired amount of dressing over the top and toss to mix.

  • standard
  • autoimmune