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Clare's Healthy Salad

The ingredients below make a very large salad. This would be good if you were having a bbq for friends, or as I do, just put it in the fridge, and you have a ready-made salad for lunches and an accompaniment for dinner.

Feel free to halve or quarter the quantities for a smaller salad and also play around with the ingredients. Romaine lettuce works really well, as does any crunchy veg that takes your fancy.

Ingredients - Salad

  • Radishes 200g

  • Sugar snap peas 100g

  • Cauliflower 300g

  • Broccoli 200g

  • Red onion 1/4

  • White cabbage 150g

  • Red cabbage 150g

  • Chickpeas 1 can

  • Carrots 3 large

  • English Cucumber 1/4

  • Bell peppers 1 1/2

Ingredients - Salad Dressing

  • 1/4 cup of organic apple cider vinegar

  • 1 heaped teaspoon of Dijon mustard

  • 1 tbs maple syrup (optional)

  • Salt and pepper to taste

Ingredients - Toppings

  • Dried cranberries

  • Pumpkin seeds

  • Cashew nuts

  • Almonds

Prepare all the vegetables:

  1. Slice the radishes into thin slices.

  2. Slice the sugar snap peas into 1/4 inch pieces.

  3. Peel the carrots and grate (to save time, you can put them into a food processor and pulse until the desired size).

  4. Do the same with the cabbage (red and white) as well as the cauliflower.

  5. Dice the cucumber.

  6. Core and de-seed the bell peppers (choose whatever colour you like) and dice.

  7. Peel and finely dice the red onion.

  8. Break up the broccoli into florets and slice them lengthways so you have longer pieces which include the stalk.

  9. Put all the prepared ingredients into a large salad bowl, and then add the chickpeas and toss.

Prepare the salad dressing:

  1. Put all the ingredients into a jar or salad dressing shaker and SHAKE!

  2. Add the dressing to each serving. This way, if there are any leftovers, it won’t start to wilt in the fridge.

  3. Add toppings of your choice (or all of them).

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