Vegan – Soy Free – Gluten Free – Paleo
Serves 8 as a side, 4 as a main
I would like to officially motion that making a tasty plant-based salad is an art. Maybe I am fussy but I die a little inside when I arrive somewhere and find that the only option I have is some iceberg salad with a few quartered tomatoes on top. And sometimes I find myself blankly staring at a pile of vegetables and I draw blanks too so it is completely understandable. Who would have thought something so seemingly simple could be so hard to perfect? This is why I have set myself a goal this summer – I am determined to master the art of scrumptious and simple salads! Considering it was 34C today I got to try this one out at a good old family BBQ… and it’s a goodie!
The dressing is a particular win for me! It literally took 5 minutes to make and could be stored ready for any other occasion. Once a massive fan of the Caesar Salad I still sometimes find myself craving a creamy dressing. This is the perfect alternative as the Dijon Mustard makes it feel rich without all the nasty side-effects that come with heavy dairy-based dressings.
Also wanted to shine the spotlight on my newest favorite things!!! At the Hulbert Street Sustainability Fiesta the other day I bought some reusable produce bags from one of my fave company’s: Onya Bags. They are light, washable and come in a whole range of funky colours (in packs of 5 or 8) and you can buy them here. So if you can… make sure you wrap your baby spinach in these sustainable solutions rather than useless plastic produce bags.
- Baby Spinach (enough to fill your platter… as this is the base you can judge how much you use)
- Green Olives – I used about 20. (chilli and garlic went really well!)
- 2 x Avocados, sliced
- 1 x Cucumber, sliced
- Sundried Tomatoes, cut into strips (as many as you want)
- 50g x Pine Nuts, (I used more because I love ’em)
This dressing will keep for up to a month if you leave out the herbs! I left out the herbs until just before I served with the salad.
- 3 Tablespoon x Olive Oil
- 1 Tablespoon x White Wine Vinegar
- 1 Tablespoon x Dijon Mustard
- Some fresh herbs finely chopped (I used a small handful of basil)
Arrange all your salady bits on a platter in a pretty way
Roast or dry fry your pine nuts. Set aside to cool slightly… those little buggers can get hot!
Mix all your dressing ingredients together and shake well. Pour over salad just before serving.
Aaaand… nom nom nom.