Salad days!
Sunny days call for salad and this one is a bit different to what I would usually make! A salad can be made with most things, but often we tend to think of it as something savoury consisting of standard ‘salad veg’. So I started with that as a base, then looked to see what else I had and gave this salad a fruity twist by adding some fresh juicy nectarines.
The Salad Recipe
Of course, you can use any salad vegetables you have and just use the ideas here, or you can follow my recipe exactly. I started with little gem lettuce, then added cucumber, red and yellow peppers and carrot. I then added my nectarine, some avocado and a squeeze of lime juice. Again, add if you wish, or leave out if you prefer, but some pecans add a different texture and boosts the taste and nutritional content.
A colourful nutritious salad with a fruity twist.
- 1 head Little gem lettuce (Romaine or Cos also work)
- 1/2 medium Cucumber
- 1/2 medium Red pepper
- 1/2 medium Yellow pepper
- 1 medium Carrot
- 1-2 medium Nectarines
- 1/2-1 medium Avocado
- 1/2-1 small Lime
- 1/8 teaspoon Black pepper
- small handful Pecan halves
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Gather a large mixing bowl, a vegetable chopping board, a good chopping knife and a regular spoon (for mixing).
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Wash all your vegetables (peel or scrape the carrot if necessary) then start chopping. Everything needs to be chopped into similar size pieces – aim for pea/sweetcorn size dice. Place each chopped vegetable into your mixing bowl and mix together. Add the nectarine and avocado last. (If you wish to leave a few strips for decorating, do this)
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Roll the lime along the worktop to release the juice, then cut in half, discard any pips and squeeze one half of the lime (juice) over the salad.
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Add black pepper and pecans (if using) just before serving.
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Enjoy!
What do I need?
This section has a selection of links to Amazon pages for items which may be useful for this recipe. You can find ideas for chopping boards, kitchen knives, mixing bowls, a salad chopper, or even some new salad serving bowls.
Serving
This vibrant salad is best served freshly prepared and chilled. It’s perfect as a light lunch or a side dish for your summer meals. You could eat it with some crusty bread and houmous, add it to a wrap with some falafel, or enjoy it alongside a barbecue.
Storing
The prepared salad will keep in the fridge for a few days, but the texture of the vegetables will start to soften. I would try to make this as you need it and eat it as soon as possible.
Sharing
I hope you make this tasty salad for yourself and others to enjoy! Will you keep the ingredients the same or will you add to it or take away from it?!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
