AMOST INSTANT SALADS: GREEN GODDESS & CARNIVAL TOMATOES, low-carb

June is salad month; these two monochromatic but gorgeous plates are a pleasure to look at, a delight to eat and easily put together.   

One is a plate of greens but not as we know them -- it's a splendid mix of raw and lightly cooked veg enhanced by a green herb dip/dressing.  The second is a colourful mix of intensely flavoured English 'Discovery' tomatoes, simply dressed but utterly sensational.  Both can be made in large or small quantities; a little less of one thing and a little more of another is not a problem.

Green Goddess Salad with Pistachio Nuts & Green Herb Dressing/Dip

Cost: as much or as little as you like 
Serves: as many or as few as you like

Ingredients:
Green veg only: lettuce, avocados, cucumber, and quick cook veg like tender stem broccoli/green beans/ mange tout.  Nuts are optional but add protein

Method:

1. Blanch all non-organic veg in 9 parts water 1 part vinegar 15-20 mins; drain, rinse, paying special attention to lettuce wedges - swish thoroughly to release hidden dirt
2. Cut raw veg in spears of similar size
3. Trim ends/de-string veg to be cooked; trim stalks of broccoli/cauliflower to a similar thickness; drop in boiling water 3 mins max or until al dente (still with some give); plunge into a bowl of ice water; when cold, drain & dry 
4. Halve & peel avocado; cut into finger-sized slices; spread out lightly on a board so that all sides are exposed, sprinkle over a couple of tablespoons of lemon juice; add salt & pepper
5. Arrange veg on a platter heaping nuts in the middle for protein
6. Serve with Green Herb Dressing: In a smoothie maker, blitz 6 tbsp Greek/Icelandic 0-fat yoghurt, 2 tbsp mayo, 3-4 tbsp mixed herbs (parsley, chives, basil, spring onions) until mix is pale green and flecked with herbs.  Season with pepper & salt.  Can be made thinner with a tablespoon of water or milk.

Carnival Tomato Salad 

This salad is simplicity itself to prepare but utterly sensational to eat.

Cost: 900gm/2lb Discovery tomatoes*, £3.50 - leftovers will work well in other salads or gazpacho
Serves: 1-2 or many

Method:

1. Blanch toms 15-20mins in 9 parts water to 1 part vinegar; drain; rinse
2. Slice and halve some of the toms; cut others into wedges; leave others whole
3. Arrange on a platter with fresh basil leaves
4. Spray generously with olive oil, salt generously.
5. Leave at room temperature at least 20 mins before serving

Tips: 

• If Discovery tomatoes are out of your budget, the olive oil/salt method works just as well with the common all-garden 50p packets of salad toms
• replace olive oil with good red wine vinegar and salt with cracked black pepper
• See also Fantastic Frugal Salads & NavBar: Recipes II/Salads

*M&S

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Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.