Before I go ahead and tell you the recipes for the salads I have a couple of tips for best results;
- If your using kale as the main leaf in your salad make sure you rub the dressing really well into the stalks to soften them.
- If you are using fruit or veg with seeds (e.g. tomatoes/cucumbers), scoop them out as it stops the salad becoming watery and losing its taste and crunch.
- Wait until the last moment to dress your salads, as soon as your dressing hits the veg it will start to wilt it.
1. Chicory, White Grape and Apple Salad - Chop up the chicory into bite size pieces, grapes into halves and apple into small cubes. Meanwhile toast some pine nuts in a pan and whisk up a simple dressing of 1 tbsp dijon mustard, 2 tbsp apple cider vinegar and 2 tbsp of olive oil plus a squeeze of half a lemon. Mix everything together and munch!
2. Miso baked tofu, Kale and Edamame Salad - First drain your tofu, then mix 2 tbsp miso paste, 2 tbsp lemon juice and 2 crushed galric cloves in a small bowl then chop your tofu into large cubes and carefully coat them in the miso mixture transfer to a lightly greased baking sheet and roast for about half an hour turning once hal way through. Meanwhile mix up 1 tbsp rice wine venagr, 2 tbsp light soy sauce, 1 tbsp sesame oil and massage the dressing into your kale then add the edamame beans (you can also add shredded cabbage, spring onion, avocado, green beans, peppers) top with your crispy baked tof and finish with some sesame seeds.
3. Summer Slaw - Grate up 2 carrots, half a mild red onion, quarter of a white cabbage then mix up 3 tbsp of soya yoghurt and the juice of half a lemon then add a tbsp of capers and mix into your grated veg! (I love this with Linda McCartney vegan sausage rolls)
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