How to Make a Salad Medley
Salads are full of nutrients, versatile and easy to prepare. The sky is the limit with this dish so explore the many vegetables, beans, grains, nuts, seeds and salad dressings you can use to suit your taste. Think the color of a rainbow and create a versatile salad.
Instructions
The Base
- Use a leafy green vegetable and chop or shred the larger leaves: Lettuce (any kind), cabbage, kale, spinach and young edible leaves such as young pak choy leaves, young amaranth leaves (bhaji) and other edible leaves that can be eaten raw or lightly steamed.
The Fillers
- Add 3 or more fillers: Raw vegetables including watercress, shredded carrots, chopped cucumbers, tomatoes, avocado, corn, sweet peppers, hot peppers, christophene (chayote), sprouts, green and yellow zucchini. Roasted diced pumpkin and/or sweet potato. Cooked beans, rice and/or quinoa. Fried plantains. Roasted chickpeas.
The Toppings
- Add 2 or more toppings. The amount is less than the filler amount: Raw or roasted unsalted seeds such as pepitas (roasted pumpkin seeds), sunflower seeds, hemp seeds. Raw or roasted unsalted nuts, such as peanuts, walnuts, almonds, cashew nuts, Brazil nuts, etc. Other toppings are olives, cilantro leaves, parsley leaves, raisins, dates, pineapples, apples, pears, pommecythere, dried fruit, and croutons.
The Dressing
- Any salad dressing works. See the “Sauces, Salad Dressings & Dips” section for recipe ideas.
Building the Medley
- In a large salad bowl, add the base first, then the fillers, then toppings and top with a salad dressing of your choice.
Notes
See the “Sauces, Salad Dressings & Dips” section for salad dressing recipe ideas.