Normally in winter time I would eat heaps of baked, roasted or fried food to give me that warm, full feeling when I finished eating my dinner. I would have roasted potatoes, pumpkin and sweet potatoes every night.
Recently, I have started a low carb diet as I have been eating way too much of it lately.
So instead of heaps of pasta, rice, bread and even potatoes. I have been eating my fruit and veggies with whatever protein I’m having that night.
This green salad I’m sharing today, is really easy to make and I used some very simple ingredients and a few of them came from my own garden pots.
I have starting using herbs quite a lot recently, both fresh and dry. And especially in my salads. And in cooking in general.
I came up with this salad, just only a few days a go. I haven’t googled to see if there is another one like it out there.
This green salad is becoming one of my favourite side salads that I have made. And I hope you find the recipe easy to follow.
Simple Green Salad
1 Sprig of parsley (only need the leaves)
2 Sprigs of mint (only need the leaves)
2 sprigs of chives, roughly diced
Couple of iceberg lettuce leaves, roughly chopped
Half a cucumber, middle part scooped out and diced
For the vinaigrette:
2 Tbsp oil (I used vegetable oil)
1 Tbsp white vinegar
Good pinch of salt
Place iceberg lettuce, cucumber, parsley, chives and mint into a bowl.
Add vinaigrette and toss.
Enjoy this salad with some roast chicken and roasted pumpkin.
Like I said, it’s a very simple salad to make. I hope you enjoy this salad as much as me.