I have taken the time off to adjust to a new stage of life. Been working for the past three months on internship and I will have another three to go. I’m back to give my blog another go! Isn’t life about making time for the things you love? 🙂
Sharing a herb lemon salad that I promised to post the recipe, uh, 12 weeks ago on my Instagram… Yes, it has been that long!
But appropriate nonetheless, as I have been receiving requests from girlfriends for simple (and healthy) salad dressings. I will be incorporating more of these onto the site!
And as we enter spring, it’s all about colour. So really, colourful salad, why the hell not?
For me, almost anything goes when it comes to making a salad. So don’t worry too much about what I’ve put in. The dressing will be the main focus here!
Herb Lemon Salad
Yield: 2-4 servings (depending on whether served as a side or main)
For the Salad
- 1 head of Romaine lettuce
- Handful of halved cherry tomatoes
- 1 ripe large avocado
- 1 red pepper, sliced
- Olive oil
- Handful of dried cranberries
For the Herb Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup fresh basil leaves, chopped*
- 1/4 cup fresh parsley leaves, chopped*
- 1 tbsp fresh thyme leaves, chopped*
- 2 tsp grated lemon zest
- Sea salt and freshly ground black pepper, to taste
*Note: It’s not necessary to use fresh herbs if you’re unable to get your hands on any, but surely they produce the best results.
1. Rinse clean the lettuce and cherry tomatoes. Halve the tomatoes and set these aside.
2. Slice (or julienne) the red pepper. Stir-fry with olive oil, salt and freshly ground black pepper in a pan until cooked tender. Set aside.
3. Halve the avocado and cut the flesh into slices. Set aside.
4. For the dressing, in a small bowl, mix together the extra-virgin olive oil, lemon juice, chopped herbs and lemon zest. Season with the sea salt and black pepper.
5. In a large mixing bowl, add all the salad ingredients. Then pour the dressing over the salad and toss until all ingredients are well coated.
6. Transfer to a salad serving bowl and season with more sea salt and black pepper if needed. Enjoy 🙂
On a final note: how extra-virgin olive oil can be so simple yet so full of flavour in an almost addictive way will always remain a mystery to me.
Here’s to a good weekend. x