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Mar 13, 2025
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roughage goes down so easily when its chopped up tiny and dressed. I used to do this for sandwiches but i recently realized that i can just eat it as a salad.
Anyone got any hero salad dressing products? im stuck with avo and vinny rn...
Apr 30, 2024
Rec
🥗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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