Ok, so most of the stuff I used in my salads aren’t coming from my garden (yet!) but with the warm weather, I seem to crave the fresh, green, crunchy vegetable stuff again. And then there’s that mid-afternoon slump if I eat too much carbohydrate at lunchtime. So here are a few quick and easy salads I sometimes make to have either as a side, or as a main lunch meal.
Mixed Bean salad with arugula and chives
I used some baby arugula which happens to be growing in my garden right now (‘cept they’re not quite ready yet which is why I call it baby arugula) and chives. Really, everyone can grow chives. You can’t kill that plant and it keeps coming back all on its own….every year….and it adds that little bit of fresh/green/homegrown taste, so why not add it in? And arugula, aka rocket salad, is so easy to grow. Just keep it watered. Even a little arugula spices up an otherwise very traditional, ordinary salad to something extraordinary.
Take a can of mixed beans. Drain it, and rinse it well (to get rid of the extra sodium)
Put in a bowl, and mix in whatever crunchy and colourful veggies you have on hand. I used cucumber and cherrry tomatos.
Add herbs, arugula (you can substitute any lettuce, spinach, parsley or even swiss chard)
In a separate bowl, mix together
3-4 Tbsp good quality olive oil
1-2 Tbsp balsamic vinegar
some sea salt and freshly ground pepper
Pour dressing over beans, and let marinate for a couple of hours or so in a covered dish.
Click here for the recipe, or a variation of it.
Greek Salad with arugula and chives
Take a cucumber and some cherry or strawberry tomatos, and chop them.
Add some cubed feta cheese.
Snip in some chives, or green onions, or parsley, and arugula or spinach or any other dark green leafy vegetable.
Make a similar dressing as above (for the bean salad), and pour over the veggies.