I’m starting a new post series called “Salad Series”. Basically, my Instagram is full of salads and vegetables and I want to showcase a little more of that on my blog. Plus, it will give you an inside look as to how I create/arrange my plates for Instagram. I will share my steps for how to “build a salad” from start to finish and provide simple topping ideas that can hopefully inspire you all to add more variety to your meals (or perhaps bring salads from boring to beautiful). I’m a firm believer that salads can be filling, satisfying and nutritious, so long as you choose the right toppings 😉
All of the salads I will be sharing are vegetarian, but I highly recommend adding in some sort of meat (or eggs) to create a more filling dish. (Which is something I nearly always do to make my salads more of a meal than a side dish.) Also, each of these featured salads will be single-serving and won’t have the amount of each ingredient listed. I’m doing this because my goal is to simplify salad making and allow you to customize the salad and proportions to your liking. You do not need to measure or weigh ingredients to make a great salad.
First up, is this Spring Salad. The salad “base” is organic spring mix lettuce and it is topped with scallions, purple carrots, grass-fed cheddar cheese, blackberries and raw pumpkin seeds.
So let’s get to it! How to build a Spring Salad:
Add organic spring mix lettuce to plate
Thinly slice scallions (or substitute for red onions) and place them on lettuce.
Wash and peel purple carrot (or sub any carrot) and thinly slice into “coins”.
Cut small pieces of grass-fed cheddar cheese. Add to plate.
Rinse and dry fresh blackberries. Place on plate.
Sprinkle on raw pumpkin seeds for a final touch.
After photographing this Spring Salad, I added home-made meatballs (recipe for those coming soon). They added enough sustenance to make this a filling salad, rather than a side dish.
Let me know what you guys think of this “Salad Series”. Is this something you’re interested in having me post?