I am soooo excited to share this recipe with you all today (even more excited than usual 😉). Why? Because this is the first recipe I made using veggies from my garden! Aahhhhh!
This has been a dream of mine for quite a while now, to grow a self-sustainable garden where I grow almost all my own produce that I use in my recipes and cooking. It’s only at it’s very early stages but it was the first time I could use one of the veggies I’d been growing! One was finally ready! (I’ll share which one further on 😁 It was one of the vegetables I grew from scraps).
I’ve been eating more salads of late to boost the amount of greens I’m getting in my diet, along with having green smoothies, soups, and other nutrient-dense meals.
But some of you may be sitting there and thinking, “I know salads are good for you and all, but they can be such a bore.” I used to think the same thing! But now I really look forward to making them (or even ordering one when I’m out!). It has become a habit of mine (that I’ve intentionally fostered) to ensure I’m getting that popcorn-sized bowl of salad in almost every day!
Do you want to know the trick to loving salads like I do? It’s pretty simple: load up your salads with veggies of all sorts of colours, flavours, and texture combos! It’s not only appealing to the eyes but the taste buds as well! It’s begun to feel like a treat to sit down to a big colourful bowl! And I have to say… It’s made a big difference to my skin, digestion, and energy levels!
I’ve started making a list of great salad toppings to add, and would love some of your suggestions! Comment down below what your favourite or go-to salad items are?! Here’s my top go-to’s to make a salad not only nutritious, but daaaym delicious! 😉🤙
Epic Salad Toppings
- Baked beets
- Sweet potato/roasted potato
- Shredded carrot
- Alfalfa sprouts
- Shredded beets
- Pumpkin seeds
- Hemp seeds
- Nuts & seeds (a variety of them)
- Herbs (mint, dill, parsley, basil, and a heap more)
- Olives (a must-have for me in any salad. It’s one of my all-time favourite foods)
- Cauliflower & broccoli
- Fruits (berries, peaches, watermelon)
Choosing Lettuce Leaves
Choosing good lettuce makes a huge difference when making a salad that’s scrumptious.
My top favourites are:
On Insta I share more cool salad ideas, so if you’re looking for inspo, feel free to have a quick look, or you can shoot me a message sharing any salad suggestions you may have that I can add to this list. I’m always looking for new ideas 😘
What I love most about this salad is how quickly you can whip it together. So for those of you who are also a little short on time to prepare a healthy meal, this salad may be just the perfect thing for you.
The veggie I used from my garden was the leek I’d been growing from veggie scraps. I was so excited when it was finally ready to eat. If you’d like to start growing a veggie garden yourself, here are a few tips I learnt along the way when starting my own.
Before we get started in learning how to make this wonderful superfood green salad – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes and tips I share!
How To Make This Superfood Salad
This superfood salad recipe was inspired by @chefpeteevans Cucumber and Pomegranate Salad with Toasted Walnuts recipe found in his cookbook “Eat Your Greens,” which shares a multitude of ways to incorporate more green veggies into your diet (and in many creative ways too!).
My all-time favourite go-to salad dressing I use on most of my salads, because it’s super easy to whip up on only requires 2 ingredients, is lemon juice and olive oil. It takes less than 1 minute to make (good, huh?!). Sometimes I’ll add in some apple cider vinegar to mix it up a bit.
I hope you enjoy this delicious, nutritious salad!
- 3 Lebanese cucumbers
- 1 leek (I used the one from my veggie garden!)
- Seeds of 1/2 pomegranate
- 1 handful of mint leaves
- 1 cup walnuts (activated if possible), chopped
- Juice of 1/2 lemon
- 3 tbsp extra virgin olive oil
- Pinch of sea salt and black pepper
- Using a veggie peeler, shave the cucumber lengthways into long strips, avoid including the seeds. I just ate the left over seeded parts of the cucumbers rather than throw them away.
- Roughly chop up the leek, and discard the green tops into a compost bin to use on your garden as fertiliser. If you leave the bottom inch of the leek untouched, you can regrow it into a full-sized leek again (find out more here).
- Place the cucumber strips and leek cuttings into a large bowl, then add in the pomegranate seeds, mint, and walnuts. Set the bowl aside while you make the dressing.
- For the dressing, whisk together the lemon juice, olive oil, and salt and pepper in a small bowl.
- Pour the dressing over the salad and gently toss to combine, ensuring the whole salad is covered in that beautiful dressing. Enjoy!
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #simplynaturalnessa