I always used to be adverse to salad. Whether it be as a simple lunch or an option on a Restaurant menu, I would stir well clear. Mainly because my idea of salad was bland lettuce leaves, tasteless tomatoes, a serious lack of satisfaction and grumbling hunger pains afterwards. However, over the past year or two my opinion of salad has changed massively. The reason I hated it was because I lacked creativity when making it. Now, since going to university it has become a staple of my diet. I love thinking up how I can concoct my leftovers into an interesting and tasty salad for lunch or dinner. Whether it be mixing roasted veggies with couscous and balsamic dressing or using a simple bag of mixed leaves with a tin of tuna and a boiled egg.
Today’s salad was genuinely a mixture of what was left in the fridge (which wasn’t much as we’re trying to waste less food!) and even I was slightly sceptical of the outcome. Here is what I had to work with:
Bag of mixed leaves
Buffalo Mozzerella balls
Half an avocado (which was going slightly off, but if you just cut away the brown bits your good to go!)
I simply soft boiled my egg, chopped up all the other ingredients and added a dressing of balsamic vinegar and olive oil. Although a random mixture, the result was a fresh, tasty salad with no shop brought dressings or preservatives. It took less than 10 mins to make and didn’t require any fancy ingredients!
So now I’m a salad lover, throwing together your favourite ingredients or seeing what you can create with your left overs is anything but boring!