Mmmm, salad. If there’s anybody who loves it as much as we do, it’s the folks at lovemysalad.com. So we’re sharing some of their tasty recipes on our site to help leaf — and herb — lovers everywhere enjoy the delicious, creative, crispy fun.
The base starts with a good oil. I always choose a lighter style of olive oil because I find the extra-rich olive oil can be rather dominant - however it's your choice.
The acidic counter
In addition to oil, you also need an acidic counterpart. Choose from various types such as white wine vinegar or raspberry vinegar, but also think about using fresh lemon, lime or even orange juice. Experiment with all the variations so that you finally come to your own favourite recipe.
This simple ratatouille is a classic comfort food recipe made with zucchini, eggplant, tomatoes and onions.
I love to serve this dip with fresh crunchy celery, cucumber, and carrot sticks.
If you've made too much, it makes a fabulous tasty sauce substitute on burgers or on barbecued steaks. It keeps up to 3 days stored in the refrigerator.
Vegetables love your body back
Besides all the health related benefits associated with feeling better due to increased vegetable consumption, research has also shown that consuming the recommended amounts of brightly coloured vegetables and fruit enhances your skin colour, giving it a healthy glow, to a point that others notice and think you look more attractive (cited Prof C Collins, 5 April 2017). So forget the facials and head for the greengrocer.
There’s nothing quite like eating refreshingly cool and juicy watermelon on a hot day.
Why? Watermelons are about 92 percent water, making it a healthy and hydrating snack that helps you feel full for longer. The fibre and water content in the sweet pink flesh is also important for healthy digestion.
Make enough one day to keep for another day. Yesterday's beans or broccoli can become super basic ingredients for today. Carrots, cauliflower or beetroot are also good as leftovers and can easliy make a tasty salad to eat now or use them for a healthy meal to take to work.
Today I had a craving for a salad from my homeland, the Mediterranean. A salad where I could eat the greens cultivated where I was born, in the gardens of Almeria and Murcia. Red and yellow cherry tomatoes, black olives, red onion, mozzarella cheese (lactose-free for me) and a delicious and aromatic basil vinaigrette.
Here is a salad fit for a #salading Queen. We have used an unusual selection of rich green leaves and up to four different types of sprouts. Healthy and luxurious!