Green salad. Eat it most days.

Green Salad

It’s all in the name: green salad is a salad that is green. It’s usually not all green – lettuce is accompanied with various flavourful or interestingly textures vegetables. I’m adding a recipe here, but you can add whatever you like.

I think most meals should be served with salad on the side. We always need more veg, and salad is fresh, moreish and good for you. It also only takes minutes to make. Dressed or naked? That depends on how much you like dressing.

Serves: 2. Prep: 5-10 minutes. Cooking time: 0 minutes.
Stores: A day or two in the fridge, undressed. Salad, as a rule, does not freeze.


  • Chopping board
  • Knife
  • Salad bowl
  • 2 spoons (for tossing – optional)


  • 0.5 lettuce
  • 0.25 cucumber
  • 1 medium carrot
  • 1 tomato


  1. Slice or tear the lettuce into pieces and put into the bowl.
  2. Cut the other ingredients into slices or cubes and add to the bowl.
  3. Toss. hands are just as good as spoons or salad cutlery.


  • Use what you’ve got: Have veg that needs to be used? Chop ’em up and sling ’em in.
  • Fancy-schmancy: Swap cucumber for finely sliced fennel.
  • Celebrate green: Lettuce, green pepper, avocado and peas (or mange touts) make a lovely, and very green, salad.
  • Herb it: A mixture of leaves makes salad interesting. Feel free to add fresh spinach to the mix, and bits of left-over coriander, parsley and mint.
  • Go nuts: Worried that main is a little on the light side? Chuck in a handful of nuts. Hazelnuts go well with spinach and beetroot, pumpkin seeds go well with avocado and peas, almonds work with everything.

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