SASSY LOCKDOWN SINGLE VEGETABLE SALADS: Easy, wallet-friendly, make ahead

• One vegetable transforms into a crisp, tart salad in minutes...
  

  First posted Christmas 2018

  

  Radish Salad: one of three fast, feisty single-vegetable salads (Others below)
  
  

  • photos 11.12.18

  In Lockdown, we might not always have the time - or inclination - to prepare multi-ingredient salads.  But it's pretty important to have something raw on the table every day to keep the gut and immune system healthy.  
  
  Single-vegetable salads are simplicity themselves and can be part-prepared ahead of time.  All are easy on the wallet and offer alternative ingredients in case the cupboard is getting bare.  And all are delightfully delicious.
  
  Salad 1: Radish 
  
  Here's solution to the problem of leftover rubbery, sad-looking radishes languishing in the back of the fridge.  Use up the entire bag early on in a simple tangy bowl of crunchiness.  Sliced and bathed in a tangy creamy dressing, the radishes don't even taste of radish and the kids won't complain.  Prepare at least 2 hours ahead.
  
  Cost: £1.00
  Serves: 4-6 as side, easily multiplied 
  
  
  

  

  2 cups (1x 200gm/7oz) thinly sliced radish, common garden or mixed
  coarsely ground black pepper
  1/4 cup creamy as lemon or lime dressing (below)
  2 tbsp parsley, chives or mint
  1/4 cup nuts or seeds; eg toasted walnuts, cashews or sunflower/pumpkin seeds (opt but adds something special to the flavour & texture)
  
  
  
  Creamy lemon or lime dressing
     2 tbsp strained 0-fat yoghurt
     1 tbsp mayonnaise
     1/2 tsp Dijon mustard
     1/2 tsp lemon or lime juice or vinegar (white, cider, balsamic)
     1/2 tsp finely grated lemon/lime zest 
     1/4-1/2 tsp sugar (opt)
     pepper & salt 
  
  An hour or two before serving, mix ingredients.  Refrigerate.
  

  
  

  
  

  Salad 2: Sweet & Sour Exotic Cucumber
  

  

  
  

  The humble (frugal!) cucumber takes on hidden depths in this delightedful  recipe.  Start at least four hours before needed.
  
  Ingred:

      1 cucumber, thinly sliced

    
  Dressing      

      1 tbsp white wine vinegar (or any vinegar in the cupboard or white grape juice )

      1 tsp maple syrup, honey or sugar

      1tbsp toasted sesame oil  

      1 tsp soy sauce (reduced-salt for oldies)

      1 tbsp chopped parsley or cilantro or chives

      half small fresh chilli, finely diced OR generous pinch chilli flakes

      2 tsp light veg oil

      2-3 grated cloves garlic

  
  Garnish (opt)

        toasted sesame seeds

  
  Method:

  
  

  1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
  2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
  3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
  4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
  5. Pour into a sealable plastic bag; refrigerate at least 4 hours, turning now and again
  6. Serve with strips of raw bell peppers and whole radishes or other salad ingredients (opt)
• 
  
  Salad 3: Lettuce with Green Herb Dressing
  

  

  
  

  If you've managed to find English lettuce, the kids will love watching chef mum or pop twist the lettuce's knob and the leaves fall, petal-like onto the serving dish 
  
  Ingredients: 
  
      1 round English lettuce (pref but any lettuce will do)
  
     6 tbsp Greek or Icelandic strained 0-fat yoghurt (make your own see 67's salad dressings)
     2 tbsp mayonnaise
     3-4 tsp mixed fresh or dried herbs: parsley, chives, basil, spring onions
  
  Method:
  Make ahead at least 4 hours
  

  1. If using English lettuce: Remove scruffy, limp outer leaves but leave lettuce whole.  Run cold water over the leaves and shake thoroughly.  If preparing a day in advance, wrap the lettuce in paper towels or a clean tea towel. When ready to serve: Have a good sized plate ready.  Bang the lettuce's bottom sharply on a hard surface and hold the lettuce, leaves side up, over the plate.  Twist the knob and remove.  The leaves will fall - flower-like - onto the plate.
  2. All other lettuces, remove scruffy outer leaves, wash, drain and wrap in paper towels or clean tea towel until almost dry.  When ready to serve, arrange around the bowl of dressing. 
  3. Blitz the yoghurt, mayo and chosen herbs until the mix turns pale green and is flecked with herbs. Season.  Pour into a small bowl and place in the middle of the lettuce leaves.
• 
  
Vegan Option: use vegan mayo & yoghurt


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These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.