Crisp, fresh, full of flavour – with a little sweet surprise!
This recipe was created when the weather was a bit sunnier! That said, there’s no reason why the weather should really make a difference to this dish! Rather than have it as a main, you could use it as one of many sides – especially if you’re trying to think up something new using familiar ingredients!
Every so often I like to buy some ready made salads just for quickness and ease really, when I want the variety without any effort! Of course, I do tend to scrutinise the ingredients to make sure I’m getting all the goodness instead of a sugar laden chemical concoction! So, this dish is similar to something I tried recently – not really my thing to add fruit to a salad, but it absolutely works in here!
Celebrations
Before we dive into the green goodness, it’s worth mentioning that tomorrow (Friday 6th June) is Eid! So to everyone celebrating – Eid Mubarak! I hope your day is filled with love, light, joy, and of course, plenty of delicious food. If you’re looking for something sweet to mark the occasion, why not try my very popular Kulicha recipe. These soft, spiced, date-filled cookies are perfect for sharing – and always a hit. If you’re more a dessert than a cookie type of person, this traditional rice pudding, or Firni as it is known, is also usually made at Eid time.
The Green Goodness Salad Recipe
You will likely notice there are several ingredients in here which you already have, and of course, you can easily switch out one thing for another to make it even easier. The base of this salad is a firm crunchy salad leaf. I have used Little Gem, but Romaine, Cos, or Sweet Gem would work equally well. If you’re a fan of butterhead, mixed green leaves, round lettuce or even iceberg… I’m sure they would likely work too.
As this is a green salad, everything I have used is green! Lettuce, broccoli, cucumber, apple and peas! Of course, you can add anything else ‘green’ you have to hand – pepper, edamame, spring onions, or even avocado for example.
Packed full of tasty green items – this is not your average green salad!
- 1/2 cup frozen peas
- boiling water to cover peas
- 1 large Little-Gem lettuce or other crisp green lettuce such as Romaine or Cos
- 1/4 small cucumber
- 1 broccoli stalk
- 1/8 -1/4 crisp green apple I used Granny Smith
- Juice of ½ lemon or to taste
- 1 tablespoon olive oil or use lemon-infused olive oil for extra zing
- 1 tablespoon nutritional yeast
- Freshly ground black pepper to taste
- Sea salt flakes to taste
- Prepare the peas: Place the peas in a cup and cover with boiling water to defrost. Set aside.
- Slice the lettuce: Take your lettuce and cut it into thin rounds, then cut the rounds in half. Gently separate the layers and place them in a large bowl or on a serving platter.
- Peel the cucumber: Using a vegetable peeler, peel long strips from the cucumber to create wide, thin ribbons. Add to the bowl.
- Dice the broccoli stalk: Trim and peel the broccoli stalk, then dice it into small cubes. Add to the salad.
- Cut the apple: Cut ¼ of the apple into thin slices, then cut again into half matchsticks. Add to the bowl.
- Drain the peas: Once defrosted, drain the peas and add them to the salad.
Drizzle lemon juice and olive oil over the salad. Sprinkle nutritional yeast, ground black pepper, and sea salt flakes to taste. Gently toss everything.
Serve & Enjoy.
Nutrition
This vibrant green goodness salad is full of nourishment that supports both energy and wellbeing. Crunchy lettuce and cucumber keep it light and hydrating, whilst supplying vitamins A and K for healthy skin and blood. The broccoli stalk adds a boost of fibre, vitamin C, and folate, which is great for immunity and cell health. Peas provide plant-based protein (did you know this?) along with iron and magnesium, helping to maintain muscle function and reduce fatigue. The apple adds natural sweetness (depending on the variety and ripeness), plus extra fibre to aid digestion. A drizzle of olive oil contributes heart-healthy fats and vitamin E, while lemon juice brings a refreshing zing and an extra hit of vitamin C.
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, mixing bowls, serving bowls, salad servers, and other items which you might need. Much appreciated!
Serving
Serve your green salad as the base for a main – with your favourite protein on top, or serve as one of several sides for a buffet style meal. Make sure it is nice and cold when serving and have extra dressing and seasonings available if serving to others.
Storing
Ideally the prepared green salad should be eaten as soon as possible. That said, it can be stored in an airtight container in the fridge for a couple of days.
Sharing
I hope you will share this recipe with others! Let me know if you’re making this as I do love to see your creations of my recipes and hear your thoughts!
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
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