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A simple way to elevate any salad 🥗 don’t think too much about it— I usually use whatever is available to me locally. Today my local grocery store had some delicious fresh basil that I was able to add to salad but I love just about anything from parsley to cilantro (controversial to some 🧼), etc. Have fun with it!
May 6, 2024
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⭐Adding finely chopped herbs to a basic fruit salad makes it a zillion times better. Basil, mint, rosemary, tarragon, thyme, sage i can think of so many good options. If you wanna be michelin add a squeeze of citrus + zest
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🍃Condiments, we love. But I’m tryna get even easier. Straight to the source. You want to give me a flavor bomb to really shift the game up? Put some leaves in it. I’m super into dill. Truly not to be weird but if you tear up a bunch of dill and put it in some plain yogurt with salt and pepper, lemon juice or vinegar to approximate buttermilk, maybe grate some garlic and onion if you’re a ranch fan… you can dip anything in that. Potato chips, cucumbers, you can toss veggies or legumes or whatever protein, you can add a splash of water and make it drizzle-able like a dressing and now we’re back to a condiment. Oh yeah, mint. If you’re not putting mint in your salad or on your sandwich or on your fruit or in your water, you’re missing. Micro herbs and micro greens are also the confetti of flavor surprises.
Jul 7, 2022
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🥗These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
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📬I love fragrance so much but finding the perfect one is on par with executing a clinical trial (in my mind). I get the ick from perfumes easily if they’re not 💯 perfect so instead of committing to a full bottle after trying a fragrance once or twice, I often opt for ordering samples. It’s a great way to trial scents, see how they interact with you, and if you‘re obsessed and heartbroken 💔 when the sample is out that’s definitely a sign…