Crunchy chopped salad

Prep time: min
Total time: min
Serves: 4-6
1/2
red onion, peeled
5
radishes, trimmed
2
carrots, peeled
1/2
English cucumber
2
tomatoes
1
heart of romaine lettuce
1
little gem lettuce (or 1 small head of red leaf lettuce)
2 tbsp
sunflower or pumpkin seeds
30 mL
pinch
sea salt and freshly ground black pepper
3 tbsp
extra virgin olive oil
45 mL
1 tbsp
herb vinegar
15 mL
1
good-quality red or green apple
2 tbsp
poppy seeds
30 mL
Per serving (1/4 of the recipe):
calories
162.2
fat
13.5 g
saturated fat
2 g
carbs
11.7 g
sugar
10.6 g
protein
3.8 g

Directions

  1. Roughly slice the onion and carrots. On the same board, slice the radishes and cucumber and thickly slice the tomatoes. With a large knife, continue chopping and mixing the vegetables together on the board until roughly chopped to the same size. Click off the lettuce leaves and chop into the vegetables. Scoop into a bowl and toss well.

  2. Place a frying pan over a high heat. Add the sunflower or pumpkin seeds and toast for a couple of minutes, or until golden. Meanwhile, season the salad with salt, pepper, olive oil and vinegar. Grate the apple, then add to the salad with the seeds. Toss well, then serve.

Tip

The sky’s the limit when it comes to chopped salads – you can use whatever’s available. The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture.