For a couple of years now I’ve been making a salad so rich in goodies that it’s become known within the family as Ziggy’s super salad recipe. It’s packed with yummy goodness, so much so that it’s a meal on its own and it’s often what I have without anything else. It doesn’t need anything else with it in fact. As it is, it’s fantastic for vegetarians but by adding a bit of chopped chicken, or salmon for example, you could give it some extra protein for the meat lovers.
I often make this up in a big bowl, have it for dinner and save the rest to have for lunch tomorrow. It’s so flexible that you can mess around with the quantities of each ingredient to meet your needs. Add some other things if you prefer or take out what you don’t like. The idea is to make it in a big bowl, then serve it in smaller bowls as a complete meal.
Ingredients (enough for 4 people)
- ½ carrot, chopped
- ½ cucumber, chopped
- 8 grape tomatoes, halved
- ¼ cup grated cheese
- 2 hardboiled eggs, chopped
- ¼ cup fresh or frozen peas
- ¼ fresh or frozen corn kernels
- 1 apple, diced
- 1 tin water chestnuts
- 1 cup fresh bean sprouts
- 4 large mushrooms, chopped
- 1 avocado, chopped
- ½ red capsicum, chopped
- 4 spring onions, finely chopped
- 2 florets of fresh cauliflower (break them down into tiny floret pieces)
- ¼ cup diced pineapple
- handful of almonds (or cashews)
Put everything together in a large bowl. Gently stir it to mix all the ingredients through. Serve the super salad in bowls (Chinese meal bowls or soup bowls work well) and dress with salad dressing if desired. Voila! Ziggys super salad recipe. Enjoy!
I’d love to hear about your special salad recipe. Please share it with us by posting it in a comment below.
Smiles and abundant health,