Hello everyone! How are you today? I have had a productive day with Uni work and other exciting things I’m quite not ready to talk about yet. I am getting so excited about my dissertation; it’s coming along quite nicely (I hope) and I really hope I can do it justice.
Anyway, now that I have very quickly updated you on today’s thoughts, this week I wanted to share with you one of my favourite ways to get in LOTS of nutrients and good stuff in one meal. Guess what?! It is also DELICIOUS, and I mean DELICIOUS. You’re going to have to try it, because trust me it is a good one and it might just make you fall in love with salads. I promise you; salads don’t have to be boring!
So, without further ado. Below are the ingredients. Run to the shop and make this salad for your dinner. I usually eat this for lunch, as I would say it is more of a lunch time meal. If you prefer a lighter meal at dinner – this is for you. For the rest of you who like big dinners, this is amazing at lunch!
- Kale (as much as you want)
- Salad leaves of your choice (lettuce, rocket, kale – I opt for all the above)
- Onion (red)
- Broccoli sprouts (optional but very nutritious)
- Carrots or any other vegetables you have that you want to put in there. The choice is yours.
- Beans (I use mixed beans, but any beans will do)
- Potatoes (1 medium-large one)
- Oregano (sprinkle)
(You need a blender)
- Kale (handful)
- Basil (handful)
- Parsley (handful – slightly less than the basil)
- Walnuts (or pine nuts or cashews but walnuts are best)
- Tablespoon of extra virgin olive oil
- One smallish clove of garlic (For the garlic lovers – don’t be tempted to go for more garlic here, too much garlic makes it bitter)
- Lemon juice (teaspoon) (optional)
Step 1: Chop up the potato into small (bite-sized) cubes and cook in generously salted water for 10 minutes or until the potatoes are soft.
Step 2: While the potatoes are cooking wash the kale and salad leaves, strain and spin and add the salad leaves and some of the kale to the salad bowl and the rest of the kale to the blender (DON’T ADD ANY OTHER SALAD LEAVES THAN THE KALE TO THE BLENDER). Then wash the basil and parsley and add to the blender (don’t spin, leaving a little bit of water on the leaves. This helps with blending and consistency).
Step 3: Chop up all the vegetables into cubes and add to the salad bowl along with your left-over kale and salad leaves. Add In some pre-cooked beans, broccoli sprouts and a sprinkle of oregano.
Step 4: Now you have your kale, basil, and parsley in the blender, add the clove of garlic, some salt, black pepper, a small handful of walnuts, lemon juice and olive oil (remaining ingredients for pesto). Blend until smooth. Taste the pesto and add anything if necessary.
Step 5: Add in the cooked potatoes and pesto to the salad bowl and mix well.
Step 6: Eat as soon as made (I think it’s better when the potatoes are hot).
Note: This salad is also good with wholewheat pasta instead of potatoes. Cook the exact same way.
Most of the time I eat the salad with some nuts and nut butter on the side or ill add some leftovers from dinner on the top (depends on how hungry I am). Make as much of the salad as you want!
Nutrition In this salad:
- Portion or two of green leafy vegetables
- At least two portions of other vegetables.
- A portion of nuts.
- Healthy fats.
- A portion of beans.
- Herbs and Garlic.
An incredible meal for your health and so good. You must try it!
If you want to hear more about how I practically and deliciously add nutritious foods to my diet, this week’s podcast is all about just that! Listen below or on Spotify and any other podcasting platform.
This week’s podcast episode:
Check out last week’s blog post for a healthy breakfast pancake recipe!
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