Classic Greek Salad


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

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I love Greek salad. It’s so refreshing and easy to make, perfect for a hot summer’s day or paired with a delicious roast lamb. The dressing only takes 3 ingredients to make and the salad components are easily adjustable to whatever proportion you like. Toby’s not a big fan of olives so I tend to go easy on them when I’m making this salad but feel free to double or even triple the amount of any of the salad ingredients. This salad is healthy (if you don’t go crazy on the feta) and so delicious. If you’re making this ahead of time, I’d suggest holding off on the dressing until right before you serve it because the salt content from the dressing will draw out water from the veg and you’ll end up with a soggy salad.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Dressing:
    • 1/4 cup olive oil
    • 3 tsps lemon juice
    • 1 tsp red wine vinegar
  • Salad:
    • 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
    • 2 medium Lebanese cucumbers, chopped
    • 1 small red onion, chopped or sliced
    • 1 cup feta cheese, roughly chopped or crumbled
    • 1 1/2 teaspoons dried oregano
    • 15 black olives, pitted and sliced (or more to taste)
    • salt and pepper to taste

Directions:

Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.

Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.

Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!

*Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

Summarized Recipe:

Classic Greek Salad

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy, healthy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

Ingredients:

  • Dressing:
    • 1/4 cup olive oil
    • 3 tsps lemon juice
    • 1 tsp red wine vinegar
  • Salad:
    • 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
    • 2 medium Lebanese cucumbers, chopped
    • 1 small red onion, chopped or sliced
    • 1 cup feta cheese, roughly chopped or crumbled
    • 1 1/2 teaspoons dried oregano
    • 15 black olives, pitted and sliced (or more to taste)
    • salt and pepper to taste

Directions:

  1. Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.
  2. Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.
  3. Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!
    • *Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

Blue Cheese Broccoli Salad


Date Published: August 17th, 2020 | Last Updated: August 17th, 2020
Author: Abby |Category: salads, vegetarian
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

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In many Chinese households raw vegetables are not very common – if at all. When we moved to Canada it was really strange watching my classmates eat raw carrots and celery as a snack. It was even stranger that someone would bring a platter of uncooked vegetables to a party as their contribution. To this day I’m still not a big fan of raw veg on their own but when it’s paired with a delicious creamy dip or in a flavourful salad, sign me up!…Except for celery. I still can’t eat that shit raw.

Broccoli was one of the last few veg I came to terms with eating raw. I’ve always loved steamed broccoli especially with some garlic and black pepper, but crunching on it raw just felt so wrong…until I came upon this amazing salad that a friend brought to a party a couple years ago. I was going to call this “Jess’ Broccoli Salad”, but I went with a more descriptive title instead for those of you that don’t know Jess 😜 (who’s also a super amazing baker). If you’re a fan of blue cheese, this salad is definitely for you! The bold blue cheese is offset by the sweet and tart cranberries and juiciness of the red onions, then mellowed out with crispy bacon and toasted pecans, all transported by the humble crunchy broccoli for a super flavourful mouthful.

The ingredients list seems long, but most of it is the balsamic dressing. A freshly made balsamic vinaigrette really does make a difference to tie all the flavours of the salad together, but if you’re in a rush, feel free to take a shortcut and use a store-bought version. There are also a few other shortcuts in the recipe marked as “optional” steps, but I encourage you to take the time to toast the pecans, blanch the broccoli and sauté the bacon to bring out the maximum flavours of the ingredients.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Balsamic Dressing:
    • 2 Tbsps balsamic vinegar
    • 1 Tbsp red wine vinegar
    • 1 Tbsp dijon mustard
    • 2 Tbsps brown sugar
    • 1/4 cup olive oil
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 cloves garlic, minced
  • Salad:
    • 6 cups broccoli, chopped (roughly 3 middle-sized broccoli heads or 2 large ones)
    • 1/2 cup pecans
    • 1/2 cup bacon, chopped
    • 1 cup red onion, sliced or diced (personal preference)
    • 1/2 cup blue cheese, crumbled
    • 1/2 cup dried cranberries

Directions:

Make the dressing: put all the ingredients for the dressing in a bowl (balsamic vinegar, red wine vinegar, dijon, brown sugar, olive oil, salt, pepper, garlic) and whisk until it becomes a homogenous mixture. Set aside.
(Alternatively, you can put all the ingredients in a mason jar and shake well until all the ingredients are combined.)

Blanch the broccoli: place the broccoli in a pot of boiling water for 1-2 minutes then drain and run under cold water. Use a salad spinner to get rid of excess water on the broccoli. Set aside.

This step is optional but it helps soften the broccoli a little but and bring out the bright green colours. If you prefer your broccoli raw and crunchy, feel free to skip this step. You can also boil the broccoli a little longer if you prefer it softer.

Toast the pecans: Preheat the oven to 180˚C and toast the pecans for 10-15 minutes until fragrant and darker brown, then roughly chop it and set aside.

This step is also optional, but I find toasting the pecans bring out a lot more depth in the flavours of the salad.

Sauté the bacon: While you’re waiting for the pecans to toast, sauté the chopped bacon until light brown and crispy. Set aside.

Assemble the salad: In a large bowl, mix together all the salad ingredients: broccoli, pecans, bacon, red onions, blue cheese, and cranberries. Pour the dressing over and mix well. Serve and enjoy!

Summarized Recipe:

Blue Cheese Broccoli Salad

Date Published: August 17th, 2020 | Last Updated: August 17th, 2020
Author: Abby |Category: salads, vegetarian
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

  • Balsamic Dressing:
    • 2 Tbsps balsamic vinegar
    • 1 Tbsp red wine vinegar
    • 1 Tbsp dijon mustard
    • 2 Tbsps brown sugar
    • 1/4 cup olive oil
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 cloves garlic, minced
  • Salad:
    • 6 cups broccoli, chopped (roughly 3 middle-sized broccoli heads or 2 large ones)
    • 1/2 cup pecans
    • 1/2 cup bacon, chopped
    • 1 cup red onion, sliced or diced (personal preference)
    • 1/2 cup blue cheese, crumbled
    • 1/2 cup dried cranberries

Directions:

  1. Make the dressing: put all the ingredients for the dressing in a bowl (balsamic vinegar, red wine vinegar, dijon, brown sugar, olive oil, salt, pepper, garlic) and whisk until it becomes a homogenous mixture. Set aside.
  2. Blanch the broccoli (optional): place the broccoli in a pot of boiling water for 1-2 minutes then drain and run under cold water. Use a salad spinner to get rid of excess water on the broccoli. Set aside.
  3. Toast the pecans (optional): Preheat the oven to 180˚C and toast the pecans for 10-15 minutes until fragrant and darker brown, then roughly chop it and set aside.
  4. Sauté the bacon: While you’re waiting for the pecans to toast, sauté the chopped bacon until light brown and crispy. Set aside.
  5. Assemble the salad: In a large bowl, mix together all the salad ingredients: broccoli, pecans, bacon, red onions, blue cheese, and cranberries. Pour the dressing over and mix well. Serve and enjoy!

Apple Chicken Goat Cheese Salad


Date Published: August 10th, 2020 | Last Updated: August 10th, 2020
Author: Abby |Category: salads, healthy, easy, < 30 mins, mains
Serves: 4 as mains, 6-8 as side salads | Prep time: 20 mins | Cook time: 5 mins

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This is my ALL TIME FAVOURITE SALAD. Seriously. Back in Canada I used to go to Montana’s a lot with my friends and I almost never order salad when I’m eating out because I always think it’ll never be as good as a warm cooked meal and not way could it be as flavourful. One night I wasn’t particularly hungry and I was trying to be a bit more healthy since I was training for a marathon so I decided to browse their salads section and ordered the ‘Apple Harvest Salad’. I only chose this one because it had goat cheese in it (and I LOVE goat cheese). When the food arrived, my salad portion was HUGE with dressing served on the side. I was skeptical, but ohhhhh boy was I wrong. That salad changed my world and it actually became my new favourite thing on their menu (other than the goat cheese stuffed chicken breast and Kapow Shrimp). I’d actively go to Montana’s just to get this salad – which doesn’t sound like me at all! Now that I live in Australia, there’s no Montana’s in sight and I decided to recreate it myself! I’d say I did a pretty good job because this salad is FANTASTIC. If you love goat cheese, this is the salad for you! The juicy crisp apple pairs so well with the warm nutty toasted pecans and the creaminess of the goat cheese all tied together in a homemade balsamic vinaigrette.

I’ve only ever eaten this salad as a main dish because it’s THAT good and there’s no way I could eat it as just a small side dish so I’ve categorized this in both the mains and sides section. If you want to serve it as a side, you might want to consider skipping the chicken so your meal isn’t too bulky. If you’re packing it for lunch, keep the salad dressing separate and pour it on when you’re ready to eat.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Salad:
    • 1 cup pecans
    • 4 cups cooked chicken breast or thigh, chopped to bite-sized pieces – you can use leftover chicken from a roast or make it fresh the way you prefer (see my preferred method to cook chicken breast here)
    • 12 cups of lettuce or mixed greens (enough for 4 main salads)
    • 1 red bell pepper (aka capsicum), sliced (I ran out of peppers in the house and used cherry tomatoes instead in the photos)
    • 1 large apple, sliced
    • 1 cup dried cranberries
    • 140g goat cheese, crumbled
    • Fresh ground black pepper
  • Balsamic vinaigrette dressing:
    • 1/2 cup olive oil
    • 1/4 cup balsamic vinegar
    • 1 clove garlic, minced
    • 1 tsp dijon mustard
    • 1 tsp honey
    • salt and pepper to taste

Directions:

Toast the pecans: Preheat oven to 180˚C (~350˚F) and bake the pecans on the top rack for 5-10 mins and flip over and continue to bake until fragrant and toasty darker brown (another 5 mins). When done, set aside and let them cool then roughly chop.

Optional step: if you haven’t made your chicken breast, you can pop them in the oven with the pecans (see my preferred method). When cooked, slice into strips or bite-sized pieces and let cool.

Assemble the salad: In a large bowl, add all the salad ingredients together: pecans, chicken, lettuce/mixed greens, red pepper, apple, cranberries, goat cheese, and fresh ground black pepper. If you want to be fancy you can place the ingredients on top of the salad and serve the dressing on the side.

Make the balsamic vinaigrette: Combine all the ingredients for the dressing (olive oil, balsamic vinegar, garlic, dijon, honey, salt and pepper) in a bowl and whisk until you get a homogenous mixture. Drizzle half of the dressing over the salad and toss to combine. Taste and add more dressing as needed. Enjoy!

Summarized Recipe:

Apple Chicken Goat Cheese Salad

Date Published: August 10th, 2020 | Last Updated: August 10th, 2020
Author: Abby |Category: salads, healthy, easy, < 30 mins, mains
Serves: 4 as mains, 6-8 as side salads | Prep time: 20 mins | Cook time: 5 mins

Ingredients:

  • Salad:
    • 1 cup pecans
    • 4 cups cooked chicken breast or thigh, chopped to bite-sized pieces – you can use leftover chicken from a roast or make it fresh the way you prefer (see my preferred method to cook chicken breast here)
    • 12 cups of lettuce or mixed greens (enough for 4 main salads)
    • 1 red bell pepper (aka capsicum), sliced
    • 1 large apple, sliced
    • 1 cup dried cranberries
    • 140g goat cheese, crumbled
    • Fresh ground black pepper
  • Balsamic vinaigrette dressing:
    • 1/2 cup olive oil
    • 1/4 cup balsamic vinegar
    • 1 clove garlic, minced
    • 1 tsp dijon mustard
    • 1 tsp honey
    • salt and pepper to taste

Directions:

  1. Toast the pecans: Preheat oven to 180˚C (~350˚F) and bake the pecans on the top rack for 5-10 mins and flip over and continue to bake until fragrant and toasty darker brown (another 5 mins). When done, set aside and let them cool then roughly chop.
  2. Optional step: if you haven’t made your chicken breast, you can pop them in the oven with the pecans (see my preferred method). When cooked, slice into strips or bite-sized pieces and let cool.
  3. Assemble the salad: In a large bowl, add all the salad ingredients together: pecans, chicken, lettuce/mixed greens, red pepper, apple, cranberries, goat cheese, and fresh ground black pepper.
  4. Make the balsamic vinaigrette: Combine all the ingredients for the dressing (olive oil, balsamic vinegar, garlic, dijon, honey, salt and pepper) in a bowl and whisk until you get a homogenous mixture. Drizzle half of the dressing over the salad and toss to combine. Taste and add more dressing as needed. Enjoy!

Curry Tuna Salad


Date Published: August 6th, 2020 | Last Updated: August 6th, 2020
Author: Abby |Category: snacks, easy, <15mins
Serves: 4 | Prep time: 10 mins | Cook time: 30 secs

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This is by far my favourite version of a tuna salad. The addition of dill and curry with the crunch of the pickle all infused into the creamy mayo brings this to the next level. You’ve got to try it. It’s packed with flavour and so easy and quick to put together for a quick snack or lunch. Serve it in a sandwich, in a tuna melt, or even as a dip with some crackers. (Recipe adapted from Allrecipes with changes to ingredients and proportions.)

If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 200g (~2 cans) tuna in springwater , drained very well (the drier the tuna the better, otherwise you’ll have a sludgy tuna salad)
  • 1/3 – 1/2 cup mayonnaise (depends on how creamy you prefer it)
  • 3 Tbsps parmesan cheese
  • 5 Tbsps (36g) pickles, finely chopped (or 3 Tbsps sweet pickle relish)
  • 1/2 tsp curry powder
  • 1 Tbsp dried parsley
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • Fresh ground pepper to taste
  • 1/4 tsp dried minced onion flakes (optional)

Directions:

Mix everything together and taste. Adjust salt and pepper as needed. If you prefer a creamier tuna salad, add more mayonnaise. If you want it crunchier, add more chopped pickles or even some cucumber or red bell peppers/capsicums.

Chill for 20 minutes before serving to let the flavours infuse. Done!

Summarized Recipe:

Curry Tuna Salad

Date Published: August 6th, 2020 | Last Updated: August 6th, 2020
Author: Abby |Category: snacks, easy, <15mins
Serves: 4 | Prep time: 10 mins | Cook time: 30 secs

Ingredients:

  • 200g (2 cans) tuna in springwater , drained
  • 1/3 to 1/2 cup mayonnaise (depending on how creamy you like your tuna salad)
  • 3 Tbsps parmesan cheese
  • 5 Tbsps (36g) pickles, finely chopped (or 3 Tbsps sweet pickle relish)
  • 1/2 tsp curry powder
  • 1 Tbsp dried parsley
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • Fresh ground pepper to taste
  • 1/4 tsp dried minced onion flakes

Directions:

  1. Mix everything together and taste. Adjust salt and pepper as needed. If you prefer a creamier tuna salad, add more mayonnaise. If you want it crunchier, add more chopped pickles or even some cucumber or red bell peppers/capsicums.
  2. Refrigerate for 20 minutes before serving to let the flavours infuse. Done!

Serve in a sandwich, as a tuna melt, or with crackers!

Tabbouleh (Mediterranean Quinoa Salad)


Date Published: July 28th, 2020 | Last Updated: July 28th, 2020
Author: Abby |Category: salads, healthy, easy, < 30 mins
Serves: 4 as a side dish | Prep time: 10 mins | Cook time: 5 mins (20mins including cooking quinoa)

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Tabbouleh (or tabbouli) is a simple mediterranean salad mainly comprised of whole grains, tomatoes and parsley. There are many versions of this salad out there but this one is by far my favourite and simplest. The freshness from the lemon juice and veg pairs really well with a heavy main dish such as a roast lamb. It’s also pretty good as a topping in wraps!

I like to use white quinoa in this recipe for the fluffiness, but you can sub it out for a different whole grain if you like for different textures. This recipe is super simple, healthy and filling. Feel free to add in some baked chicken breast or canned tuna or salmon for an easy lunch.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 3 cups of cooked quinoa, cooled to room temp (equates to 1 cup uncooked quinoa) – if you’ve never cooked quinoa before, it’s super simple. Just boil 2 parts water to 1 part quinoa until the liquid is absorbed. You can follow this tutorial for a step-by-step guide on how to make quinoa for some guidance if you need.
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh parsley, finely chopped (either curly or flat-leaf)
  • 1 cup dried cranberries or raisins, roughly chopped
  • 1 can black beans, drained and rinsed – optional
  • Salt and pepper to taste
  • Dressing:
    • 1/4 cup olive oil
    • 1.5 tsps lemon or lime juice
    • 3 tsps ground cumin
    • 1 tsp salt
    • 1 tsp red pepper flakes (or more to taste)

Directions:

Make the salad dressing by combining all the dressing ingredients together (olive oil, lemon juice, cumin, salt, red pepper flakes) and whisk until incorporated. Set aside.

In a large bowl, combine the rest of the salad ingredients together (parsley, cherry tomatoes, dried cranberries, black beans (if using)). Add your salad dressing and toss everything together. Salt and pepper to taste. Serve at room temperature or chilled in refrigerator.

Done!

Summarized Recipe:

Tabbouleh (Mediterranean Quinoa Salad)

Date Published: July 28th, 2020 | Last Updated: July 28th, 2020
Author: Abby |Category: salads, healthy, easy, < 30 mins
Serves: 4 as a side dish | Prep time: 10 mins | Cook time: 5 mins (20mins including cooking quinoa)

Ingredients:

  • Salad Dressing:
    • 1/4 cup olive oil
    • 1.5 tsps lemon or lime juice
    • 3 tsps ground cumin
    • 1 tsp salt
    • 1 tsp red pepper flakes (or more to taste)
  • 3 cups of cooked quinoa, cooled to room temp (equates to 1 cup uncooked quinoa) – you can follow this tutorial for a step-by-step guide on how to make quinoa for some guidance if you need
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh parsley, finely chopped (either curly or flat-leaf)
  • 1 cup dried cranberries or raisins, roughly chopped
  • 1 can black beans, drained and rinsed – optional
  • Salt and pepper to taste

Directions:

  1. Make the salad dressing by combining all the dressing ingredients together (olive oil, lemon juice, cumin, salt, red pepper flakes) and whisk until incorporated. Set aside.
  2. In a large bowl, combine the rest of the salad ingredients together (parsley, cherry tomatoes, dried cranberries, black beans (if using)). Add your salad dressing and toss everything together.
  3. Salt and pepper to taste. Serve at room temperature or chilled in refrigerator. Done!

Smoked Salmon Salad with Roasted Sesame Dressing


Date Published: July 24th, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: salad, healthy, quick and easy, <15 mins, asian
Serves: 1 person as a main, or 2-3 as a side salad
Prep time: 8 mins | Cook time: 30 seconds to toss the salad

Jump to recipe |

I love this salad. It’s so flavourful, satisfying, and best of all it’s really easy and quick. You can easily customize it too. I came up with it one morning while trying to make a quick lunch for the fam and at the same time clearing the fridge of ingredients – I never expected it to turn out so good!

This recipe sounds fancy smancy but it’s the quickest most ridiculously easy salad to put together as long as you have roasted sesame dressing on hand. You can make the dressing yourself from scratch (the recipe is on my to-do list to upload, I swear), but often times I let the good people at Kewpie do the hard work for me especially if I’m in a rush or just feeling extra lazy. Kewpie does such a fantastic job with this dressing that Toby and I like to keep a 1L bottle in the fridge and use it on SO many things as a dipping sauce – I highly recommend picking up a bottle next time you’re at an Asian grocer.

Roasted sesame dressing is commonly seen in many Japanese restaurants served on their side salads in bento boxes. It’s a creamy dressing that’s packed with roasted sesame flavour. It elevates the most basic salads to another level, including this one. While you can use this dressing with virtually any salad ingredient, I found that when you pair it with smoked salmon, something absolutely magical happens. The heavy savoury smoked salmon paired with the dressing is balanced out by the fresh crisp veggies that results in a refreshing salad with a heap of flavour.

Next time you’re in a rush to pack lunch but still want something delicious and healthy, think of this salad! Or better yet, next time you’re inviting people over for a dinner party but you’ve exhausted all your energy on the main dish, you can quickly whip up this salad as a starter or a side dish to impress.

I’ve written this recipe with veggies I commonly have in my fridge as a staple in most of my salads (lettuce, cherry tomatoes, red bell peppers/capsicums, and cucumbers) but of course you can change it up to whatever veggies you like such as grated carrot, radishes, spinach, red onions…etc. This recipe is so easily customizable. The only thing I don’t usually pair with this dressing is cheese. I find that the creaminess of the dressing tends to overpower most cheeses so why bother adding it in – fewer calories, amiright?

Anyways, without further ado, here’s the recipe!

Happy cooking!

Ingredients you’ll need:

  • 2 handfuls of lettuce, washed and shredded
  • 1 handful of cherry tomatoes, sliced in halves
  • 1 handful of cucumber, chopped
  • 1 handful of red bell pepper/capsicum, chopped
  • 50g smoked salmon, sliced – you can use smoked trout as well which I find is usually cheaper and tastes very close to smoked salmon
  • Kewpie roasted sesame dressing to taste
  • Freshly ground black pepper

Feel free to customize the ingredients to whatever you like or whatever you’ve got in your fridge. The bold flavours of the salmon and the dressing makes this salad pretty forgiving with whatever veggies you want to chuck in it.

Directions:

Mix everything together in a large bowl and toss with as much dressing as your heart desires. Done!

I hope you enjoyed this recipe as much as I do. Let me know how yours turned out in the comments! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Summarized Recipe:

Smoked salmon salad with roasted sesame dressing

Date Published: July 24th, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: salad, healthy, quick and easy, <15 mins, asian
Serves: 1 person as a main, or 2-3 as a side salad
Prep time: 8 mins | Cook time: 30 seconds to toss the salad

Ingredients:

  • 2 handfuls of lettuce, washed and shredded
  • 1 handful of cherry tomatoes, sliced in halves
  • 1 handful of cucumber, chopped
  • 1 handful of red bell pepper/capsicum, chopped
  • 50g smoked salmon, sliced
  • Kewpie roasted sesame dressing to taste
  • Freshly ground black pepper

Directions:

  1. Mix everything together in a large bowl and toss with as much dressing as your heart desires. Done!