Salads are a delightful and nutritious option that can easily brighten up any meal. With vibrant colors and fresh ingredients, they embody health and vitality. Let’s dive into a delicious, customizable salad recipe that showcases various flavors and textures while being quick and easy to prepare.
I enjoy preparing (and savoring) salads because they not only look beautiful but also feel invigorating. I’m always experimenting with different ingredients, often creating new combinations without sticking strictly to a recipe. Recently, I put together a salad that turned out to be my absolute favorite. The creaminess of avocados, the zing of red onion, the saltiness from green olives, and the sweetness of yellow peppers and dried cranberries create a delightful medley.
Here’s what I included:
- 1/2 chopped iceberg lettuce
- 2 handfuls of chopped organic sweet baby lettuce
- 2 medium tomatoes, diced
- 1 cucumber, diced
- 1/2 yellow bell pepper, sliced thin
- 6 large green stuffed olives, halved
- 1/4 large red onion, sliced thin
- 1/2 avocado, sliced
- A handful of cranberries
I layer all the ingredients in the order listed above because I prefer the different textures and flavors to stand out. Mixing everything often leads to some components sinking to the bottom of the bowl. For the dressing, I typically whip it up myself. I combine about six tablespoons of water with six tablespoons of olive oil, add a splash of vinegar, and a teaspoon of mustard. Then, I incorporate a variety of herbs and spices—like dill, powdered onion, garlic, dried chives, dried parsley, sea salt, and pepper—adjusting them to fit my taste.
I often pair my salad with a baked sweet potato. To prepare it, I preheat the oven to 425°F, slice the potato in half, brush it with olive oil, and sprinkle on some sea salt and pepper. It bakes to perfection while I prepare my salad. By the time I’m ready to serve everything, the potato is perfectly cooked.
Who else enjoys salads? I can’t imagine I’m the only one!
Paula xx
