Monday, 8 June 2009
I had lots of salady bits to use up in the fridge and decided to make a chopped salad for lunch, something light and nutritious but tasty.
Obviously there's no recipe as such, just throw together whatever ingredients you have, season well and chop it all up. Here's what I used:
a handful of basil leaves
olive oil/ balsamic dressing
I especially liked the citrus hit and will make this again as a side to accompany fish or chicken. I would have added avocado and/or feta if I'd had any in, these additions would make the dish more of a main event in itself. In any case, minus these, it still tasted great, incredibly fresh and so light that it made me feel quite virtuous.