I am on a road to discovering and working with various ideas to create and eat lighter, healthier meals and on one afternoon a few days ago I was faced with a dilemma. The kind of dilemma where one has an apparently full vegetable tray in the refrigerator but consisting of a large variety of this and that. So the salad recipe below is my way of utilising all those beautiful ingredients, preventing food waste, making the most of what my store cupboard essentials and coming up with a healthy meal.
I love smoked salmon so always seem to have some in my refrigerator and also had some antipasti ingredients in what remained for a large mix-n-match box from my last visit to Whole Foods.But the best part was finding some good salad leaves which were fresh and the savoy cabbage that would die soon.
- Smoked salmon slices - 4 small
- Shelled hemp - 1 or 1.5 heaped tbsp
- Marinated chopped artichoke hearts - 1 tbsp
- Roasted marinated mini red peppers stuffed with garlic - 2
- Red onion chopped fine - ½ of a small onion
- Chocolate balsamic vinegar to drizzle and season
- Red chicory leaves - 2 -3
- Savoy cabbage leaves - 1 big or 2 small ones
- Alfalfa sprouts 1 heaped tbsp
- Baby courgettes - 4-5 sliced lengthwise
- Black olives - to garnish
- Mixed nuts - cashews, walnuts, raisins - 1 tbsp heaped
- In a bowl add the shelled hemp, chopped onion, salad leaves- red chicory and savoy cabbage, Alfalfa sprouts, Baby courgettes and add a generous slosh of Chocolate balsamic vinegar.
- On a bed of salad leaves arrange the help and onion mixture and place the smoked salmon slices.
- Arrange the mini red peppers stuffed with cheese, artichoke hearts around the salmon.
- Garnish with mixed nuts and enjoy.
And since I am hosting #CreditCrunchMunch for March 2016 I am linking up this recipe made using leftover ingredients and some vegetables that would otherwise have wilted and died like cabbage, or the last bits from my antipasti box – a thrifty recipe idea I say! #CreditCrunchMunch is a fab link up started by Helen of Fuss free flavours and Camilla of Fab food for all. Don’t forget to link up your thrifty ideas with my guest hosting post here.