MONOCHROME ALMOST 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.   

first posted 2018; updated 5/25

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

 

One is a plate of greens but not as we know them; they're a splendid mix of raw and lightly cooked veg enhanced by a green herb dip/dressing.  The other second is a colourful mix of intensely flavoured English nd European 'baby' 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

Cost: as much as you like

Serves: as many or as few as you like

Ingredients:
Green veg only: 2 types (opt) green lettuce, avocados, cucumber, and 2 types min quick cook veg like tenderstem broccoli/green beans/mange tout.  Nuts are optional but add protein; pistachios are the fashion now and look wonderful served in their shells

Method:

1. Blanch all non-organic veg in 9 parts cold water to 1 part vinegar 15-20 mins; drain, rinse
2. Pay special attention to lettuce wedges - swish thoroughly 2-3 times to release hidden dirt
3. Cut raw veg in spears of similar size
4. Trim ends/de-string beans or mange tout and trim stalks of broccoli to a similar thickness; drop in boiling water 3 mins max or until al dente (still with some give)
5. Have ready a bowl of ice water; drain veg & add to ice water; when cold, drain & dry 
6. 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; turn over, add a little more lemon; season lightly 
7. Arrange veg and avocado prettily on a platter leaving a space in the middle for nuts 
8. Serve with Green Herb Dressing:  blitz 6 tbsp thick 0-fat yoghurt, 2 tbsp mayo, 3-4 tbsp mixed herbs (parsley, chives, basil, spring onions) until pale green and flecked with herbs.  Season with pepper & salt.  Can be made thinner with a tablespoon of water or milk.

CARNIVAL TOMATO SALAD

Carnival Tomato Salad 

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

Cost: 250g/8oz flavourful baby-sized tomatoes, a mixture is good 
Serves: 2-3, recipe multiplies easily 

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
6. Leftovers work well in other salads or gazpacho

Tips: 

• If small tomatoes are out of your budget, the olive oil/salt method works just as well with the common all-garden £1 packets of salad toms, in bite size chunks
• replace olive oil with good red wine vinegar and salt with cracked black pepper
• See also Fantastic Frugal Salads & NavBar: Recipes II/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.