The hot days have hit early this year and I’ve not yet adjusted my fruit and vegetable buying habits. While I am buying what is seasonal, the ratio of vegetables I prefer cooked to vegetables I prefer raw is where some adjustment is needed. The bright side of this is some inventiveness in the salad making department.
Unfortunately I didn’t stop to photograph this one and I didn’t expect it to be quite so spectacularly delicious. I’m glad I noted down the ingredients because I will definitely be making this again.
Coriander Tossed Salad
1 bunch coriander, roughly chopped
2 handfuls snap peas, trimmed
2 carrots, finely sliced
1/2 cucumber, finely sliced
2 stalks celery, finely sliced
handful black olives
Dressing
Juice of 1 orange
6 tablespoons macadamia oil
3 tablespoons white wine vinegar
- Toss salad ingedients
- Combine dressing ingredients and dress salad. Wait five minutes and serve.
Dani what I really love about your blog is – while I admit I haven’t tried one of your recipes – you get me thinking about using fresh, seasonal, locally grown produce 🙂 thanks!
Thanks Jas. That is one of my aims. There are just so many wonderful reasons to eat local, fresh seasonal food 😀
Hello Dani 🙂 It’s so good to see you again – this one sounds just like us, and we’re lucky to have lots of coriander in the garden right now. Hope all is well in your home with your crew xxx
How lovely Em to have agarden full of coriander. What could be better? xx