Summer is approaching here in South Africa and it’s time to enjoy balmy days and lighter, fresher food choices. This Throw on a platter Salad takes a few minutes to prepare and shines when properly dressed.
Most days for speed and simplicity olive oil and balsamic are my go-to dressing choice, but with a little preparation and creativity you can elevate any salad with different types of dressings. Here I use crushed raspberries in the dressing and oh my goodness does it make a delicious difference. I use an unfiltered organic raspberry vinegar with the mother from Ecoce. Ask at your nearest health food store. Whatever you do, don’t skip the dressing, it’s like going out in a beautiful dress without putting on your makeup and jewellery and shoes and handbag. 😜
throw on a platter salad
Ingredients
- Hand full or two of mixed salad greens
- 1 avo spoon and scooped onto platter
- 2 courgettes grated raw
- A handful of cooked extra fine green beans
- 10 manzanilla olives pitted and halved
- A handful raspberries
- A sprinkle of toasted pumpkin seeds
- A handful of pistachios chopped
- A few torn basil leaves
- Layer salad ingredients on platter
- Dressing
- 1 tsp hot English Mustard
- 3 Tbls raspberry vinegar
- 6 fresh raspberries crushed with fork
- 6 Tbls Macadamia nut oil or avo or olive oil
- Pinch of salt and a few cracks of black pepper
- Whisk together and dress salad at the table