Rarely do I publish salad recipes as I am more than aware than most people into raw foods are more than capable of whipping up something tasty with fresh green salad leaves and other assorted fresh 'n' raw ingredients.
However this week's recipe is an exception. I've been personally eating this truly delicious salad all week long, and I have to say it's now very much in the memory bank ready for using over and over and over again in the next warmer few weeks and months that follow.
Equipment: Blender if making a dressing.
Ingredients:
Serves one.
- ½ -1 head of lettuce (Green Battavia is my lettuce of choice for this)
- 3 large handfuls of rocket (arugula)
- 15 sundried tomato halves - ideally the ones in oil, or at least pre-soaked
- 10 baby plum tomatoes (or other small tomatoes)
- 3 spring onions (scallions) finely chopped
- OPTIONAL: 5cm length of cucumber diced
- OPTIONAL: 1 punnet of fresh cress
Directions:
- Finely shred or tear the lettuce and place into a large bowl.
- Add in the rocket (arugula) and toss both greens together to ensure an even mix.
- Add in the chopped sundried tomatoes and the chopped baby tomatoes. Also add the optional cucumber and cress at this stage if you have them.
- Toss all ingredients together well.
- Serve with a favourite dressing (a thick and creamy one is good!). I make mine by blending 1 cup of cashews, 1 cup of water, 1 Tablespoon of apple cider vinegar, juice of half to one juicy lemon and a pinch of Himalayan Crystal Salt. This doubles up as a sauce or dip, and you can make it as runny as you wish.
When you serve all of the above together - the salad and the dressing - it makes the most incredible meal, especially when served with fresh orange juice as a side drink, like I do!
RAW COACH'S TOP TIPS:
All of the sundried tomatoes in oil that I have found contain less than great ingredients alongside them, such as sugar and sulphur dioxide. So why not pre- soak your sundried tomatoes and make your own flavoured oils (sunflower oil is a great base for this), then decant into a jar and use over the course of a week?
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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