Sometimes just a simple salad full of leafy greens, vegetables, some nut cheese and spicy dressing just hits the spot for a satisfying meal. Here is what I made myself!
Leafy Green Salad With Vegetables
Ingredients
Half a bowl of organic mixed leafy greens, washed, spun and air dried
Half a bowl of organic baby spinach, washed, spun and air dried
2 ripe organic tomatoes, chopped
1 organic cucumber, ends trimmed, peeled and julienned
1/4 organic red pepper, stem and seeds removed and chopped
2 red radishes, washed, ends trimmed and julienned
2-3 slices red onion, chopped
1/2 avocado, skin and seed removed and chopped
2-3 sliced homemade cashew ‘feta cheese’ (see post dated 5 January 2026)
Dressing
3 tbs fresh lime juice
2 tbs No fish sauce (see post dated 2 January 2026)
1 tsp raw honey
1/8-1/4 tsp Himalayan pink salt (optional)
1 clove garlic, peeled and finely chopped
1 small red chilli, stem removed and finely chopped (optional)
Method
Squeeze the lime juice and empty in to a bowl. Add the No fish sauce and raw honey. Peel and finely chop the garlic. Trim the stem off the chilli and finely chop. Add the garlic and chilli to the dressing. Mix and taste adjusting to your own taste preferences. Set aside.
Chop the greens, tomatoes, red pepper, cucumber, radishes and red onion. Add them all to a large wide salad bowl. Take the flesh from 1/2 avocado, chop and add to the salad. Chop the cashew ‘feta cheese’ in to small squares and add to the salad. Mix and pour 3-4 tbs of dressing on top. Mix thoroughly and serve immediately!