The stock standard, lettuce, tomato and cucumber can get a little boring after the one billionth serving, so how about adding these beauties to your next salad to bring it to life?
Persian Fetta: sounds fancy but it's available in your local Coles or Woolies. A perfect addition to boost creaminess and protein and fat content. Did I mention it tastes amazing?
Heirloom tomatoes: It's nice, it's different, it's unusual. Beautifully coloured and super tasty, why not try to grow your own strain at home? When tomatoes are super fresh, keep flavourings simple- pair with basil leaves or some good vinegar and salt and pepper.
Yoghurt: Hello, flavour injection. Turn mundane mixed roast veg salad into amazingness with a little drizzle of full fat plain yogie, cumin, a spritz of lemon juice and splash of evoo.
Radish: Add a hit of pepperiness and bite. Sliced thinly is best.
Raw Zucchini spirals or ribbons: The zuch is the new kid on the block. Make a raw salsa by blitzing fresh tomatoes, capsicum with basil and parsley and pop it on top of the ribbons. Faux pasta heaven!
Beetroot: Grated raw or baked, beetroots are a colour burst for your next salad. The earthy root vegetable is great for improving blood flow and can help lower blood pressure. Team it with roasted walnuts and goats fetta.
Fresh Herbs: The zing that a flutter of fresh herbs brings to a salad doesn't go unnoticed. It just adds immediate freshness and really gives a salad that "I've-literally-been-picked-right-outta-the-garden" taste. Go nuts with them.
Seeds: Sesame, chia or sunflower are perfect salad additions. Crunch factor is high and adds a little protein/fat hit too. A light roasting in the oven adds intensity, low heat and keep your eyes peeled as they can burn easily.
Flowers: Edible flower are super pretty if nothing else however these pretties aren't just good to look at, they contain Vitamin C and small amounts of Vitamin D. Sprinkle a few over the top of your salad before serving and WOW your guests. Always check before your sprinkle that your flowers are in facet, edible.
Smoked trout: The most amazing fishy flavour and available at most deli's even some supermarkets. Team your trout with avo, leaves, beans or snow peas and a couple of boiled eggs. Serve with a creamy tart dressing to cut through richness of the trout. So damn good! It'll come as a whole fish below (I've brought from Woolies or Coles before) and just skin it and de-bone then place chunks in salad.
Fruit: There are people in two camps: fruit in salad people and no fruit in salad people. It's always a burst of unexpected deliciousness for me. I love a little fruit in a salad. Pear slices, blueberries or strawberries always team up well a leafy salad and a soft white cheese. Orange and fennel is an Italian dream. Apple is great with a sharp dressing and mustard. Try a summery watermelon salad: Thanks Jamie Oliver
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