I love salad, even though it’s not considered a thing you make friends with. I usually freestyle this recipe a little bit, the quantities listed here aren’t set in stone so feel free to experiment and add or subtract vegetables!
- 100g Rocket
- 100g Kale
- 1 Lebanese Cucumber
- 1⁄4 Red Onion
- 2 Carrots
- 1 Yellow Capsicum
- 1⁄4 Cup Shaved Parmesan
- 4 Small Beetroot (not pictured below)
- 15 Cherry Tomatoes
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons White Wine Vinegar
Prepare the greens by washing and drying them, a salad spinner helps. Place the rocket into a large salad bowl and the kale into a large colander. Boil about 2 cups of water in a kettle and allow to rest for about 5 minutes after boiling. Slowly pour the water over the kale making sure to toss as you go, a light blanching would be the term I guess.
Once the kale has cooled slightly chop it up coarsely and add into the salad bowl with the rocket.
Slice the red onion into rings, and dice the cucumber, capsicum, carrots. Add all of these into the salad bowl along with the parmesan.
Halve the tomatoes and add into the bowl.
Dice the beetroot and add into the bowl.
Add the olive oil and vinegar and toss the salad.
Pack into an 800ml container for a tasty and healthy work lunch.
This would pack into about 4 containers, but it probably wouldn’t keep for more than 24 hours without going soggy so either treat some friends to lunch or serve it as a side with dinner the night before.