Salads are very versatile. The secret to great salads is the dressing you partner them with. That is why, this humble dish is a usual ‘go-to’ especially if I’m not in the mood to be very creative in the kitchen. I usually stock up on Salad Dressings (mostly homemade) so it’s fairly quick to whip up a healthy meal whenever.
GREENS. LEAFY GREENS.
You can use whatever greens float your boat. For lettuce, I LOVE romaine lettuce and what I call ‘CURLY’ lettuce. (I keep on forgetting what it’s really called…). Arugula. Cabbage. Baby Spinach. Kale. Mint. Anything goes, really.
NOTE: The fresher the produce, the better. And of course, it’s best to support your local farmers and to lessen your carbon footprint…so source locally!
Here, you can let your inner child take over! Put in whatever you like.
Sprouts (alfalfa, mung beans, cress, etc)
Seeds (sesame, flax, chia, sunflower, pumpkin, etc)
Nuts. (ideally, roasted and unsalted)
Other veggies. (carrots, jicama, turnips, beets, capsicum, cucumber, onions, ginger, etc)
Fruit. (avocadoes, mangoes, apple, tomatoes, pomelo, papaya, berries, grapes, etc)
I’m sure there are still other add-ons I have not covered, feel free to share in the comments section below!
And now, it’s time to dress these babies up! Yep, the ‘secret’ to that great salad you can share with your family and friends!
Salad dressings are either oil-based or cream-based, for the most part, that is.
Oil. (olive, virgin coconut, sesame, grapeseed, etc)
Acid. (Vinegar- balsamic, apple cider, cane, etc or Citrus Juice – lemon, lime, orange, calamansi, grapefruit, etc)
Sweetener. (honey, maple syrup, molasses, sugar, etc)
Heat. (chilies, pastes, etc)
Again, feel free to use whatever ingredients you have on hand and feel like using. Go on. You know you want to! Have fun and enjoy awesome freshness in every bite! Who says greens aren’t sexy, ei?
And since we just celebrated Father’s day and pomelos are very affordable right now, let me share with you how I enjoy my Pomelo Salad.
Simple and Quick Pomelo Salad using readily available produce in the Pantry.
-1 small pomelo, divided into chunks, seeds removed
-1-2 capsicum (I love to use both red and green, because both are readily available, yellow’s awesome though)
-1 small or medium cucumber, cubed
-romaine lettuce (or any greens you like)
-jicama, Mexican turnip
-celery (stalk and leaves) or parsley, chopped (optional)
-roasted sesame seeds (optional)
-roasted nuts (optional)
-shrimp, blanched or grilled (optional)- (fried or baked tofu cubes for vegans/vegetarians)
½ TBSP Fish sauce (soy sauce for vegans/vegetarians)
1-2 TBSP Juice of Lime or Calamansi
1 TBSP Sugar (I usually use muscovado but go with whatever sugar you like)
Chopped bird’s eye chili (optional)
Chopped celery leaves (optional)
Roasted sesame seeds (optional)
Water, as needed
For the Salad.
- Prepare your greens as you normally would.
- Cut your capsicum into thin strips.
- Peel the jicama/Mexican turnip and cut into thin strips as well.
- Mix all of the ingredients together and toss. Slightly drizzle with the dressing or you can serve the dressing on the side.
For the Dressing.
Dilute sugar in fish sauce and lime juice. Add the rest of the ingredients. Feel free to adjust according to your taste.
Happy whipping and eating!