Growing your own greens is so simple and rewarding. A small window planter or veggie box on a deck can create an abundance of food. Greens are fast growing and provide you with a great source vitamins and minerals, namely folate and iron. When I have them in abundance throughout Spring and Autumn I absolutely love to make this simple green salad.
We are big fans of Mexican cuisine and will often have it several times throughout the week. This simple green salad is often served alongside my Vegetarian Taco bowl or Chicken and lentil Tacos.
Without further ado, I’ll dive straight into the recipe and let it speak for itself!
Super greens salad
Ingredients
- 1 cup rocket sliced.
- 2 cups red cabbage thinly sliced.
- 1/2 cup beetroot leaves thinly sliced (can sub for spinach).
- 1/2 cup mustard greens thinly sliced.
- 1 cup kale thinly sliced.
- 30 g feta crumbled.
- 1/4 cup sliced black olives.
- 2 celery sticks finely sliced.
- 1 1/2 Tbsps olive oil.
- 1 1/2 Tbsps apple cider vinegar.
- salt and pepper to season
Instructions
- Prepare all your vegetables and place them into a large mixing bowl.
- Add your feta, olives, olive oil and apple cider vinegar.
- Season, toss to coat and taste. Adjust seasoning if needed.
- Serve as a side.
Notes
Once dressed, this salad should be eaten fresh. If you’d like to prepare the salad ahead of time, you could make it the day before or earlier in the day and simply dress it when you are ready to serve.
You can add or substitute any other greens for ones you may not have. The aim of this salad was to keep it simple and use it as a side to boost our nutrient content of a main meal.
