Saturday morning I flew to Sydney leaving my two boys at home for the weekend for the first time. I must admit, leaving Ollie felt like I was leaving a little piece of me behind but we survived. In fact I think the boys had a pretty good time without me. I missed them both like crazy but I had a pretty good weekend myself but with a bit of overindulgence – I was there for a celebration after all – Miss Sydney’s engagement.
There was a lot of naughty eating, a bit more drinking than I’m used to and an afternoon nap which is quite a rarity around here these days. Yesterday I was in serious need of balancing out the indulgences with a morning walk and a big salad for lunch. If you’ve been visiting here for a while you’ll know I don’t really do salad in the traditional sense. You won’t often see leaves on my plate.
Give me veges though and I’m a happy camper. I tried a broccoli salad a few weeks ago and since then have been formulating a little recipe in my head. This fresh vegetable chopped salad is a bit of a superfood plate for me loaded with veges. I really wanted to top it with pomegranate seeds for a pop of pink but I couldn’t find any. Some chopped strawberries would be nice too.
You can serve this as a side with grilled meats, or add feta or halloumi for a light lunch. I made up a big bowl of it and it lasted in the fridge for a few days. It would be a great one to make up on a Monday morning for a couple of day’s worth of lunches. Feel free to switch up the vegetables for whatever you have on hand as long as you have roughly the same amount so there is enough dressing. Enjoy!
- 250g broccoli
- 1 medium carrot, peeled
- 1 small capsicum, deseeded
- a few kale leaves
- Handful of spinach leaves
- 1 baby zucchini
- 2 tbsp natural yoghurt
- 1 tsp honey
- Handful of basil leaves
- Juice of half a lemon
- 2 tbsp roasted chopped walnuts
- Place everything but the walnuts in a food processor and chop until fine.
- Toss through the nuts.