Mixed Salad
When in doubt, keep salads simple. You really don’t need anything fancy, a good dressing will carry most of the flavour, and the rest is about texture and freshness.
If I don’t have anything particular planned I usually just take whatever vegetables I have, chop them finely, and mix them all together.
This salad came together with baby corn, green beans, cherry tomatoes, broccoli, red cabbage, avocado, and a bag of mixed salad leaves.
The dressing is just maple syrup, mustard, and lemon juice with a splash of water. All in all, the salad takes no more than fiftenn minutes to put together.
Ingredients
For the salad:
1 head broccoli, grated or finely chopped
8 baby corns, finely chopped
200 g green beans, finely chopped
1 bag cherry tomatoes (about 15), chopped
¼ head red cabbage, finely sliced
1 avocado, diced
1 bag mixed salad leaves
For the dressing:
1 tbsp maple syrup
1 tbsp Dijon mustard (or any mustard you like)
1 tbsp lemon juice
Water, to thin
Salt to taste
Instructions
Prepare all vegetables (chop, grate, or slice them finely) and add everything to a large mixing bowl.
In a small jar or bowl, whisk together the maple syrup, mustard, lemon juice, and a few tablespoons of water. Adjust salt or any other ingredient based on your preference.
Pour the dressing over the vegetables and toss well until evenly coated.
Nutritional Information
Per serving (based on 4 total servings):
Calories: 220
Protein: 2 g
Carbs: 28 g
Fat: 8 g
#Vegan #LowCalorie #NoOilOption #QuickToCook
#HealthySalad #HighFiber
