Salad mountain

Hello my dears! Hope you’ve had a great start to your Easter Saturday. I was with Faye at the gym this morning. It’s so much fun training with her. We did a warm up WOD and then practiced our push jerks. They are tough! I then managed bang out two new PBs. A 65kg back squat and FINALLY my 90kg deadlift. I was so happy about that, what a great start to the day. Reaching my goal feels amazing. I’ve already set my aim on 100kg. That would be amazing! Only 10kg away now.

The sun is shining outside my window and spring is here. Even though it still feels quite chilly outside. With it getting sunnier and warmer my craving for salads has returned. It’s something with the sun that makes me want the crunchiness of fresh vegetables for lunch. This salad below is what I’ve been making recently. It’s super easy and once you’ve roasted the vegetables and steamed the broccoli you can keep extra in a container for quick lunches during the week.

Roasted vegetables 
I used beetroot, butternut squash and also sweet potato
Cumin
Paprika
Smoked Paprika
Pink Himalayan Salt and Pepper
Avocado oil

Sauteed Mushrooms
Mushrooms
Garlic clove
Thyme
Salt and Pepper
Vinegar (I used raw coconut vinegar but raw apple cider vinegar would work too).

Salad base
Spinach
Kale (chopped with stems removed)
Cucumber
Option to have tomatoes and red peppers in too
1/4 Avocado (hummus is a delicious option too!)
Steamed broccoli
Walnuts

It seems like a lot of components but it’s actually very simple and once you’ve done a big batch of the roasted vegetables and steamed broccoli the rest you can just chop up as you need it. The mushrooms I just make whilst I reheat the veggies in the oven.

So first chop up all the vegetables you wish to roast and sprinkle with the seasoning (I only put salt and pepper on the beetroot). Put it in the oven at about 200 degrees I would think (however my oven is very unreliable so please keep an eye on your veggies so they don’t get burnt before they cooked through). I barely use any oil for my veggies but a little splash of avocado oil. Cook them for about an hour.

In the meantime, prep the mushrooms and broccoli but don’t start cooking these until about ten minutes or so before the roasted vegetables are done. If you don’t have a steamer I have a DIY solution in a previous post (here). When it’s time steam the broccoli. Then sautée the mushrooms. Start of with a bit of avocado oil in the pan. Then add a minced clove of garlic, then the mushrooms once the garlic has been sautéed for a little while. Season with salt, pepper, thyme (I use dried) and a splash of vinegar.

Put the desired amount of spinach and kale as the base for your salad on a plate (I eat the kale raw in this dish but if you aren’t a fan you can just use spinach instead or any other green lettucy thing). Chop up cucumber and if you’re wanting some tomatoes and red peppers. Add this to the plate.

Once everything is done add the amount of roasted vegetables you want onto the plate. Then broccoli, mushrooms and finish off with the avocado and sprinkle walnuts on top. I don’t really use dressing but if you want some dash that on top. I love Herbamare Herb Salt and have since I was little. It lifts any dish to new heights and can be found in health food stores. Jamie has become as obsessed as me since I introduced it to him. I just can’t explain what it does but it saves any dish which is lacking flavour. Try it and you’ll know what I mean. Perhaps not on a sweet dish though, haha.

Hope you enjoy!

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