I made some salad for dinner the other day and Orlaith made a bold statement: she said it was the best salad she'd ever eaten! And I don't think she's that far off, it was a mighty good salad and the perfect dish to serve to fussy eaters. It's like pick and mix and so easy to adjust and throw in your favourite veggies to the base ingredients to tailor it to your requirements because, let's face it, salads can be a bit weird sometimes. If you're working with a lot of different taste buds you can serve optional additions on side plates for people to add as they please.
(serves 2 generously | 4 side plates)
1 cup cooked couscous
1 handful of lettuce, chopped
1 handful of spinach, chopped
1 handful of baby kale, chopped
2 tbsp mixed seeds, toasted
1/4 cucumber chopped
1/2 advocado, chopped
1 large tomato, chopped (or a handful of baby tomatoes)
1 handful of fresh herbs parsley/coriander/mint/basil
1/2 or 1 cooked chicken breast per person
2 tbsp feta cheese
(be creative, look at what's in your fridge, chop it up and throw it in)
While the couscous (and chicken, if using) is cooking according to pack instructions, chop all the vegetables. Put them all in one bowl unless working with fussy eaters, in which case serve your chosen options on side plates. When the couscous is ready add it to the salad and mix everything up together.
Get your seed mix (I used almond flakes, pine nuts and sesame seeds) and gently toast them by continuously stirring them on a dry, heated pan. Once they've turned a light brown colour sprinkle them on top of the salad. If using feta cheese crumble it on now. Cooked chicken can be served on top in pieces or on a side plate.
Baby kale is a great alternative to regular kale when adding to salads. It's a lot more tender than regular kale which makes it more enjoyable to eat raw. And veggies are always better raw than cooked, and Florette is now selling baby kale by the bag full. On that note, if you're ever looking for salad ideas the Florette website is great with loads of interesting recipes. Check them out HERE.
This post was written in collaboration with Florette Salad