Spring has officially sprung in Brighton!! And with this glorious change in weather comes the inevitable healthy eating plan, in the vague hope that I may become ‘beach ready’ for Summer. Not only that, Ben is training to run the Brighton Marathon on the 15th April, and cramming in as much carbohydrates into each meal as is humanly possible. Not so great when I’m cutting down on carbs, but I have been managing to create healthy oven baked fish or chicken and steamed vegetable themed meals, with added carbs for Ben on the side. Delicious yes, but pretty boring blog material.
Up until relatively recently I was not a fan of salad. This was until I holidayed on the Greek island of Alonissos. Up in the chora of the island are some fantastic restaurants including one that made just about the best spinach salad ever. Consisting of lardons, egg, crisp spinach and a deliciously acidic dressing, that salad was just.. amazing, and I am so thankful to have found it and realised that salad actually isn’t that bad.
Here is my salad of the moment, all the ingredients can be swapped for whatever you have in the fridge, the dressing is fabulously versatile. I would, however, always include the egg and avocado, as I think they are delicious in salads.
Salad leaves (I use Sainsbury’s Bistro Salad)
3 Falafels (I use Cauldron Falafels)
1/2 avocado, peeled and sliced
a handful of thinly sliced chorizo sausage
1 boiled egg, peeled
1. Put all the ingredients together in a bowl.
- For the Dressing -
3 tsp olive oil
1 tsp white wine vinegar
1/2 tsp dijon mustard
a shake of dried oregano
a few splashes of Maggi seasoning
1. In a clean old jam jar, shake up all the ingredients to make a thick dressing. Check the flavour and drizzle over the salad.