This summer salad is a yummy combination of tastes and textures and has become a favourite in our house. Often with vegetable based salads, it’s easy to get into the mindset that salads must be lettuce based. They don’t! It’s time to get creative with all the delicious in season vegetables while they last. This salad contains a range of coloured vegetables, which means it provides a big variety of antioxidants, phytonutrients and vitamins. It’s also really yummy with red onion in place of the spring onion.
Here’s what you’ll need:
1 yellow capsicum, cored.
200g small tomatoes, or a punnet of cherry tomatoes
1 handful of basil1 handful of parsley
4 spring onions
1/2 telegraph cucumber
50g feta cheese
This salad is simple to prepare. Remove seeds and core from capsicum and finely dice into small pieces. Place in a bowl. Chop the tomatoes and avocado and add to the capsicum. Finely chop the herbs and chop the spring onions into rounds. Peel the cucumber and cut into small chunks. Add these to the other vegetables in the bowl. Cut the cheese into small cubes and mix through the salad.
You can serve this salad on top of some baby spinach or kale, or just as. I like to have this as a side to a BBQ along with some corn cobs and steak. Enjoy!