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 http://buysoma.net 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.
Helen @ family-friends-food says
March 10, 2016 at 2:04 pmLooks like just the sort of thing I throw together for lunch too! A great way to come up with unusual but delicious combinations, I often find 🙂
manjirichitnis says
March 11, 2016 at 9:36 amYes Helen, I find this is the best way to challenge myself to make something delicious yet frugal and create a wholesome meal.
Camilla @FabFood4All says
March 10, 2016 at 4:48 pmWhat a delicious looking salad Manjiri, I also have never come across chocolate balsamic so much look out for that:-)
manjirichitnis says
March 11, 2016 at 9:35 amThank You, Camilla 🙂 I love smoked salmon and I often end up buying too much of it, then I incorporate it into almost anything! Hotel Chocolat Cocoa Balsamic is what I have used – I keep stocking up on it as it is one of my fav ways to quickly amp up a salad.
Jemma @ Celery and Cupcakes says
March 14, 2016 at 9:32 pmSo much colour on the plate! I love eating the rainbow like this. You get a range of nutrients that way I think and your food gets to look pretty too!
Helen @ Fuss Free Flavours says
March 15, 2016 at 5:09 pmWhat a lovely mix in this bowl! I also love chocolate balsamic – I’ve got a bottle maturing at the moment!
thanks for sharing with Credit Crunch Munch
Corina says
March 19, 2016 at 9:52 pmIt looks beautiful and is a lovely mix of ingredients. I especially love the smoked salmon it it!
Flavour Diary says
March 23, 2016 at 12:35 pmsalad is soo colourfully tempting.