Tuesday 19 August 2014


The salads seem to have it these days. Here's another fresh, easy recipe. There are days when I crave simplicity in my food and this is just one example of what I'm likely to put together.
This was originally posted on my instagram page (www.instagram.com/vegannigerian) and got sufficient attention for me to turn it into a post. Feel free to add as much or as little of each ingredient as you want. I used one tomato and about a 1/4 cucumber for this particular dish. The more greens you can pack in, the better. Vegetables (especially green leafy vegetables) are generally very low in calories, so you don't need to be afraid of eating them to your heart's content. More mouthfuls... Each one packed with decent vitamins and minerals... Win. 

- shredded lettuce
- tomatoes (thinly sliced)
- cucumber (thinly sliced)
- whole almonds
- juice of 2 lemons
- dried mixed herbs
- cayenne pepper
- sea salt 
- capers (optional)

Place/arrange the salad ingredients in a large bowl.

To make the dressing, whisk the lemon juice, cayenne pepper and mixed herbs together in a small bowl. Pour over the salad. Sprinkle on a pinch of sea salt for extra taste, and a few capers (optional). 
It tastes even better when you leave it to rest for a couple of minutes before serving.

1 comment:

  1. This dish that you made is really good. I think you should continue to do your vegan dishes. I really enjoy your cooking. keep up the good work.