I love food. All sorts of food. Even salads 🙂 I think salads can be a meal by themselves. They are healthy (for the most part), textural, delicious and sometimes surprising. And they don’t always have just leaves and veggies.
Growing up, ‘salad’ was cucumber, tomatoes, onions sliced and put on a plate. To be had along with the meal. Health+crunch. Just like every other house. Then we started including sprouts as a salad. We used to sprout the beans at home and then mix them with salt and lemon juice. Basic but tasty. This recipe is a more jazzed up version of that initial salad, something that I have made so many times for so many people over the years.
I have even taken the basic version of this to school to have as lunch. The days when I had just discovered ‘dieting’ and thought my chicken cutlets lunch needed to be replaced with sprouts. Though tasty, it didn’t last long as a practise. Salad love was still being developed back then 🙂
Over the years, I have discovered new flavours, new tastes, new ways of cooking, new flavour combinations. But one thing that never fails to disappoint is the simplicity of a basic salad, with easily available ingredients and a simple, tasty dressing. This salad comes together in minutes and is something I’ve made for pretty much everyone I know at some point of time or the other. There is much love and respect for salads now 🙂
All you need, along with the sprouts, are fresh, seasonal veggies. Whatever you want. I tend to keep it simple and go with tomato, cucumber and capsicum. You can also add onions (I don’t like raw onions so have skipped them). For fun, taste and bit of gourmet feels, I add some olives into the mix too 🙂
For the dressing, keep it simple. Lemon juice, olive oil, herbs, salt, pepper and chilli. And my new favourite thing : balsamic vinegar. A teeny bit for oomph!
Toss together, adjust seasoning and done. Ready to serve 🙂
This salad is a great way to start a meal, a super snack to take to work and also sometimes the perfect light dinner. Go ahead, have some 🙂
250g sprouts (plain green or mixed)
1 cucumber – diced
2 small tomatoes – diced
1 capsicum (red/yellow) – diced
3 tbsp green olives – pitted and sliced
1 tbsp brine from olives jar – optional
1.5 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp pepper
3/4 tsp chilli flakes
1/2 tsp olive oil
1.5 tbsp lemon juice
1/2 tsp balsamic vinegar
salt to taste
- Wash and rinse the sprouts
- In a mixing bowl, add sprouts and diced vegetables. Add the olives and brine.
- Mix in the lemon juice, olive oil, salt, pepper, chilli and herbs
- Add the balsamic vinegar
- Toss together well and adjust seasoning. Serve!