Raw Vegetable Salad is a tasty lunch for a hot day. it packs in a lot of different nutrients without lots of calories and as it is very tasty, you won’t need to cover it with bottled salad dressing. You can enjoy it on its own or with a small side dish of plain Greek yoghurt to dip into. Look out for perfectly fresh button mushrooms, tenderstem broccoli, crispy salad greens and vine-ripened mini tomatoes at your local market.
For the croutons:
2 slices of plain white bread, brushed with olive oil and cut into dice
For the salad:
Mixed fresh young salad leaves including if possible rocket, chicory, endive and other tasty leaves as well as the usual lettuce.
Young sprigs of tenderstem broccoli.
Very fresh white button mushrooms.
Firm-ripe cherry tomatoes or mini tomatoes.
Freshly ground black pepper.
Spring onions or fresh chives.
Plain Greek or Bulgarian yoghurt
Toast the diced bread in a hot skillet, tossing a few times so that they brown on all sides. Set aside to cool.
Wash and thoroughly dry the salad leaves. Tear any large ones into smaller pieces. Put in a salad bowl.
Remove any tough bits from the broccoli, wash and dry thoroughly and then cut into small pieces with a sharp knife. Put on top of the salad greens in the bowl.
Wipe the mushrooms with paper towel, trim off any tough stems and then cut into quarters or slices, depending on size and your preference. Add to the salad bowl.
Mix the contents of the salad bowl gently with your hands or two spoons.
Wash and dry the tomatoes and cut them in half. This makes them much easier to eat as they won’t burst when you bite them. Arrange them over the top of the salad. Season with freshly ground black pepper.
Sprinkle the croutons over the top of the salad.
Finely chop the spring onions or chives and sprinkle over the salad.
For protein you can add nuts, cooked pulses, hard-boiled eggs or some cheese such as cubes of feta or shavings of parmesan.
Try adding a little chopped mint to a small bowl of Greek yoghurt to serve as a side dressing.