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.
For the salad
- Soft greens, finely shredded, e.g. baby gem lettuce or Romaine lettuce
- Spring onions Olives (I prefer green)
- Fenugreek sprouts (grown in the Easy Sprouter)
- Lentil sprouts(grown in the Easy Sprouter)
- Basil leaves, roughly chopped
- Pickled red cabbage*
- Jalapenos from a jar **
- Pre-marinaded tofu pieces (I buy Cauldron brand)
- Seagreens granules
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****
- Fresh lemon juice
- Fresh minced garlic
- Mix salad ingredients together in whichever quantities appeal to you.
- 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.