“Mix & Match” Big Leafy Lunch Salad

Tear up enough leafy greens to 3/4 fill a large bowl or container. Wash and dry if necessary.

• Choose from: mesclun greens, lettuce, mizuna, rocket, baby spinach, watercress
• If you’ve got some fresh herbs, include a little of one, eg: parsley, basil, oregano

Pour on 1-2 tsp of basic salad dressing & mix till leaves are well coated. If you’ve run out, squeeze on some lemon juice or balsamic vinegar, pour on a little olive oil and mix well.

Chop up some crunchy/textured (raw) salad veges, add & mix well .

• Choose from: carrot, cucumber, red onion, red pepper, radish, bean sprouts, beetroot, broccoli, cauliflower, celery, green beans, snow peas, spring onion, tomato or zucchini.
• If you’re feeling adventurous, add some sea vegetables eg: karengo, or toasted nori

Add some crispy nuts or seeds and mix well

• Choose from: almonds, brazils, cashews, hazelnuts, macadamias, peanuts, pecans, pistachios, pumpkin or sunflower seeds, walnuts

Top with starchy carbs and protein and stir through carefully

• Choose carbs from: kumera, potato, mung dhal (soaked), chick peas, hummus, pinto beans, aduke beans, black-eyed peas, kidney beans, whole grains (cooked)
• And protein from: Eggs, cheese, feta, coconut cheese, tinned salmon or tuna, cold meat or poultry