For Lunch today, I took out everything I had in the refrigerator that would be good in a salad. It’s nice sometimes to keep things simple and easy. What’s great about salad is you can add whatever you like and make different dressings depending on your mood.
Here’s what I came up with today. Hopefully you can use it as a springboard to make your own version.
This makes one serve for a complete meal.
Summer Salad
Ingredients
Half bowl of mixed lettuce leaves, washed, spun and chopped
Half bowl of cos lettuce, washed, spun and chopped
4 slices of red onion, finely chopped
1 green onion, thinly sliced
1/4 red pepper, washed, stem and seeds removed and julienned
1/2 cucumber, ends trimmed, peeled and julienned
handful of edible podded peas, washed, ends trimmed and thinly sliced
2 slices of gluten free bread, toasted and cut into squares (see post dated 3 February 2026)
2 tbs cashew/hemp seed ‘parmesan cheese’
1/4 avocado flesh, sliced and cut in squares
Dressing
4 tbs lime juice
2 tbs No fish sauce (or Redboat/Son fish sauce)
1 tbs raw honey
1 clove garlic, peeled, sliced and finely chopped
1 red chilli, washed, stem removed and finely chopped
Salt to taste
Ground pepper
Method
In a small bowl, combine all the dressing ingredients. Mis throughly and set aside for the flavours to come together.
In a salad bowl, add the lettuces, chopped onion, spring onion, edible podded peas, cucumber and red pepper. Toss to mix together.
Toast the bread. Cut the toast in strips horizontally and then vertically to make squares. Mix them in the salad along with 1-2 tbs of cashew/hemp seed ‘parmesan cheese'.’ Fully combine.
Cut the avocado cubes and scatter on the top of the salad. Drizzle 3-5 tbs of dressing over the salad and serve.