Salads are best when they vary and utilise what you have on hand. This salad came from my left overs at the end of the week. I was out of leafy greens so I used the fresh herbs I had left. I went for an Asian dressing but any beloved dressing would work just as well. I served it with two slices of my homemade gluten free bread to make it a full meal. It would also be fabulous wrapped in a potato tortilla.
Vegetable And Herb Salad
Ingredients
1 medium to large organic, ripe tomato + 10 cherry tomatoes
1 cucumber, ends trimmed and peeled
1/2 red pepper, stem and seeds removed
2-3 slices red onion, finely chopped
Handful of fresh cilantro, finely chopped
large pinch of fresh dill, finely sliced
1/2 avocado flesh, chopped
2 slices cashew nut ‘feta cheese’ (see post dated 5 January 2026)
3 green marinated olives (in olive oil, no citric acid, vinegar or preservatives), pits removed
Asian Dressing
5 tbs lime or lemon juice
3 tbs No fish sauce (see post dated 2 January 2026)
1 tsp raw honey
1-2 cloves garlic, peeled and crushed
1-2 red chillies, stems trimmed and crushed
1/4 tsp Himalayan pink salt
Method
Prepare the dressing. Squeeze the lime or lemon. Add the no fish sauce, raw honey and mix the lemon/lime juice together in a small bowl. Peel the garlic and trim the chillies. Slice both and add to small mort and pestle. Pound with a pinch of salt until you have a paste. Add the paste to the dressing. Set aside.
Chop the tomatoes. Trim and peel the cucumber and julienned. Cut the stem off the red pepper, discard the seeds, slice and chop. Slice and finely chop the red onion. Add all the vegetables to a large, wide salad bowl. Cut half an avocado, remove the pit and chop the flesh. Cut the meat off the olives and discard the pits. Cut two slices of ‘feta cheese’ and chop in to small squares. Add the avocado, olives and ‘cheese’ to the salad. Pour 4 tbs of dressing over the salad and mix through.
Serve immediately with two slices of gluten free bread or a potato tortilla.