I am the food I eat. And the days I eat just greens I feel like a mountain goat…light on my feet and ready to run at the sight of an open road, with music plugged to my ears! I’ve done a million combinations of this one basic salad and each one ends up yummy!
The base of a good salad is the quality of the ingredients you use, the combination of crunch, sweet, salty, spicy, nutty and eye candy appeal. Most salads are served cold and that’s what we in India love to eat given the crazy temperatures we live in. Its perfect when paired with a sandwich or a soup. This one has my favourite ingredient: feta.
Of all the cheeses this one is perfect for diabetics. It has 33% fewer calories than normal cheese, is high in calcium and helps combat heart issues. But of course one can’t feast on it, but once a week in a salad is perfect. It’s salty sour taste adds a new dimension to flavours. Add a protein to it and you are set!
Time taken: 20 minutes
Skill Level: Basic
- 30 grams each of arugula leaves, iceberg lettuce, red cabbage, scallions, torn or cut into bite size pieces
- 10 grams basil, rolled together and chopped
- 1/4 cup red and yellow bell peppers, chopped
- 10-12 cherry tomato, halved
- 1 tablespoon watermelon seeds (you could use pine nuts too)
- 6 smoked almonds, crushed
- 50 grams of feta, cubed
- 5-6 cranberries, chopped
For the Marinade
- 2 tablespoons sugar-free honey or pancake syrup
- 1 tablespoons of lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoon fresh orange or grape fruit juice
1. Mix all the ingredients except for the cranberry, almond and feta. Chill.
2. Just before you serve the salad, mix the marinade well and drizzle all the over salad mix.
3. Add the feta and cranberry into the salad with a fork. Make sure to use gentle hands or the feta with crumble.
4. Add coarsely ground almonds and serve.