George’s Staple Salad

By George Dryden | Serves as many as you want!

This is a random recipe, in that it’s up to you how big to make it, or how much of each ingredient you use; this is something I came up with when I was trying to use up stuff in the fridge. Because it was so nice, I thought I would share it.

Ingredients
For the salad

Ingredients
For the dressing

  • Avocado oil Suzu (Japanese citrus) – I buy mine from Waitrose or Sainsburys
  • Cyder vinegar***
  • Sesame oil (in a rough ration of 1:3 parts, with sesame being 1, the avocado being 3)
  • Nutritional yeast****
  • Tamari
  • Fresh lemon juice
  • Fresh minced garlic

Method

  1. Mix salad ingredients together in whichever quantities appeal to you.
  2. Prepare dressing by mixing together with a whisk. Store excess for 3-4 days.

TIP: Chop up greens well. In doing so, you are more likely to get a mixture of the salad with every mouthful, rather than grappling with the whole leaves on one forkful, with little else.

TIP: Make up the salad, then only add dressing with each serving – this keeps the salad fresh, and prevents it from going soggy.

* Not Hippocrates-approved: Why? Because any pickled food potentially causes digestive irritation and disruption, because of the acidity.

** Not Hippocrates-approved: Why? Because any pickled food potentially causes digestive irritation and disruption, because of the acidity.

*** Not Hippocrates-approved: Why? Not sure, to be honest, but we were never given it. We were told that it should only be used externally, i.e. in baths, etc.

**** Not Hippocrates-approved: Why? Because nutritional yeast can encourage candida in people with a susceptibility to it. So go easy.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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