The question is but how to make the humble salad more interesting?
And unfortunately, the answer my friend, is definitely not blowing in the wind. I’ve been eating salads for the most part of 3 weeks now and I’m bored bored bored.
My pants aren’t any looser, my muffin top isn’t any smaller and I’m heading for a great big chocolate binge! I spent 10 minutes in the chocolate aisle at the supermarket today, trying to decide if I wanted Lindt with whole hazelnuts or Lindt with chili, before telling myself that I had dried cranberries at home that I could snack on instead. Yes, I know, dried cranberries are also loaded with sugar, however providing I don’t eat 3 packets, dried cranberries are still better than chocolate!
Anyway, I’ve been cruising the
I bought cooked beetroot (I’m too lazy to deal with raw beetroot) and the delicate sweetness was an ideal match for my peppery rocket. Topped with smoked salmon and a scattering of sunflower seeds and it was heaven on my taste buds.
Add to that a light drizzle (or a heavy downpour in my case) of a creamy Asian flavoured dressing and I was once again inspired to chow down on salads for the next 3 weeks….um…ok…maybe 3 weeks is exaggerating, but at least for the next week!
Salad ingredients for 2
Rocket (about 2 big handfuls)
4 beetroots (cooked) sliced
150-200g smoked salmon
Garlicky creamy Asian salad dressing (adapted from CooksRecipes)
1 tbs mayonnaise
1/2 tbs soy sauce
3/4 tbs sugar
1/2 tsp pepper
1 tsp sesame seed oil
2 tsp water (omit if you like a thicker dressing)
2 tsp minced garlic lightly fried in olive oil
Mix the mayonnaise, soy sauce, sugar, pepper, sesame seed oil and water well until the sugar is no longer grainy. Lightly fry the garlic in oil. Drain the oil then add the garlic to the dressing. This makes roughly ¼ cup of dressing.
Then, drown your salad in the dressing!
Ok, I know, eating salad drenched in dressing sort of defeats the purpose but I can’t just eat plain salad!