Everyday Warm Salad (V)

Everyday warm salad – this is one of the easiest salads to make and it’s so delicious and bursting with flavor! I love salads, and this is largely thanks to my Mom, who for as long as I can remember, ate a salad every single day for lunch while growing up. At one point, she learnt about Ayurvedic cooking, which in summery is a whole foods diet rich in plenty of fresh organic produce, whole grains, legumes, nuts, seeds, herbs, and spices. But when it comes to cooked vs. raw – raw foods are harder to digest than cooked foods. For this reason, Ayurveda generally favors well-cooked, lightly spiced veggies over raw salads. Essentially this became her ‘warm’ salad, or ‘cooked’ salad, which I have adopted and love! It’s easier to digest and way more filling. Combine this with a protein and you’ll be full for ages!

Notes

The best thing about salads is you can easily change the ingredients to suit your preference. It’s also a great way to use leftover bits in your veggie drawer. I sometimes include thinly sliced zucchini and celery because I always seem to have this lying around in my fridge.

Feta – if you want to keep this salad vegan (like I did for tis occasion), go for a dairy free option. In saying that, I have used goats cheese feta in the past and it’s delicious. Up to you! Vegan feta link pasted below!

Salad – again, ingredients are so versatile so feel free to chop and change as you please. If you want to bulk this salad up, add some avocado, it’ll be a great addition.

Seeds/Nuts – I used sunflower seeds due to the fact that these are what I had in the pantry, but you can use anything here. Pine nuts and walnuts would be great options!

https://www.violife.com/en-us/products/dairy-free-cheese-blocks/just-like-feta

What You’ll Need

• 3 x portions lettuce of choice – I used romaine
• 1/2 punned cherry tomatoes
• 1/2 medium onion, thin vertically sliced
• 2/3 cup sliced and quartered cucumber
• 1/2 grated apple
• 1 small grated carrot
• pitted and halved olives (black or green) – I tend to like 5-6 per portion
• 1/3 cup sunflower seeds, toasted
• 1 tsp brown sugar
• 1/2 lemon
• 2-3 tbsp balsamic vinegar
• olive oil
• salt and pepper

Everyday Warm Salad (V)

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• Author: Administrator
• Total Time: 35 minutes
• Yield: 3 1x

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Description

Fresh lettuce, cucumber, grated carrot and apple, paired with quick pan fried onions and cherry tomatoes, topped with feta and toasted sunflower seeds! Warm, crunchy, and super fast to make!

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Ingredients

Scale 1x2x3x

• 3 x portions lettuce of choice – I used romaine
• 1/2 punned cherry tomatoes
• 1/2 medium onion, thin vertically sliced
• 2/3 cup sliced and quartered cucumber
• 1/2 grated apple
• 1 small grated carrot
• pitted and halved olives (black or green) – I tend to like 5-6 per portion
• 1/3 cup sunflower seeds, toasted
• 1 tsp brown sugar
• 1/2 lemon
• 2–3 tbsp balsamic vinegar
• olive oil
• salt and pepper

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Instructions

1. Start by washing all the ingredients so they are ready to chop as you cook.
2. Prep and chop the lettuce and add to a large salad bowl, or three individual portions (depending on how you wish to serve). Add the diced cucumber.
3. Slice up the onion and add to a non stick pan with a dash of olive oil over a medium heat. Cook for 7-8 mins, stirring regularly. Once softened, turn down the heat and add the sugar. Simmer for a minute or two, stirring regularly, turn off the heat and add the balsamic vinegar. Add a good amount of salt and pepper. Mix everything in and pour over your lettuce, spreading it out evenly. Use the spatula to scrape out all the juices into the salad.
4. In the same pan, add a further dash of olive oil and the cherry tomatoes. Fry over a medium/high heat for 4-5 minutes, tossing regularly. Remove from the heat, add a generous dash of salt and pour evenly over the salad, once again using the spatula to scrape out all the juices into the salad.
5. While you are completing steps 3 and 4, grate your carrot (I tend to use the small side of the grater for carrots as thats what I prefer), and grate your apple (for the apple, use the larger side of the grater). Spread evenly over the salad, and squeeze your lemon juice all over to add flavor.
6. Chop and add the olives, along with any extras you wish to include! 
7. In a small pan, toast the sunflower seeds for a few minutes until browned and smelling good, and toss over the salad, along with some feta of your choosing – it’s that simple! Enjoy as a side or a main!

Notes

The best thing about salads is you can easily change the ingredients to suit your preference. It’s also a great way to use leftover bits in your veggie drawer. I sometimes include thinly sliced zucchini and celery because I always seem to have this lying around in my fridge.

Feta – if you want to keep this salad vegan (like I did for tis occasion), go for a dairy free option. In saying that, I have used goats cheese feta in the past and it’s delicious. Up to you! Vegan feta link pasted below!

Salad – again, ingredients are so versatile so feel free to chop and change as you please. If you want to bulk this salad up, add some avocado, it’ll be a great addition.

Seeds/Nuts – I used sunflower seeds due to the fact that these are what I had in the pantry, but you can use anything here. Pine nuts and walnuts would be great options.

• Cook Time: 35
• Category: Lunch/Dinner
• Method: Stovetop