Spinach, Pulse & Vegetable Salad, Vegan 'Filling and refreshing; perfect for autumn' Taster |
Which is a shame because using spinach instead of lettuce and adding pulses to traditional salad ingredients do a good job of meeting the body's needs as the weather cools. If heat is needed, add a mug of soup/broth, a piping hot baked potato or toast.
This is a budget friendly dish that can cost as little or as much as you like, depending on your fridge or your wallet. It's also very easy to prepare.
if veg are not organic, soak in a solution of 9 parts water, 1 part vinegar for 20mins, drain & rinse
first posted Oct/17
Cost: depends on what's in your fridge but not likely to break the bank!
Feeds: 1 or many, again depending on what's in your fridge/cupboard
Ingred:
generous handful spinach leaves, washed, drained, stems removed
sliced cucumber
coarsely grated carrot
sliced tomatoes, sprayed lightly with olive oil and salted lightly
quarter-half avocado, peeled & sliced, with lemon juice squeezed over and seasoned with pepper & salt
kidney beans, washed and drained (generous handful or a few tablespoons, depending on requirements)
raw mushrooms, med sliced (opt)
sunflower seeds
Optional:
any other seeds and nuts: pumpkin seeds, walnuts, almonds
cooked leftover veg like broccoli, green beans, cauliflower, mange tout, shredded sprouts
Method:
- arrange ingredients prettily on a plate
- sprinkle on seeds and nuts if using
- serve with a vinaigrette dressing
'Perfect for autumn, substantial but refreshing.' Retired Writer
Tip:
For other budget conscious salads, see Fantastic Frugal Salad and
Perfectly Pretty Salads
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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.
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