|Spinach and rocket salad|
A while ago I promised the recipe for the salad I served with the fritata.
For meat eaters, salads tend to be some variation involving tomato, lettuce, cucumber, onion or carrot.
Occasionally this is made a bit Greek by adding olives and feta cheese.
And of course there is the ubiquitous cole-slaw.
Not that I have anything against greek salads and cole-slaw, but salads just don't have to be that boring.
So this is one of my favourites - a spinach and rocket salad.
You will need:
Large handful of spinach leaves
Large handful of rocket leaves
Small handful pumpkin seeds
small handful sunflower seeds
Parmesan cheese - coarsely shaved - using shavings rather than grating give a nice chunkiness to the salad.
What to do:
Cut away the thick stalks from both the spinach and rocket leaves.
Shred the leaves finely - best way to do this is make a smell pile of leaves and roll it up like a swiss roll and then slice.
You end up with long thin strips of the leaves.
Mix all the leaves, seeds and parmesan shavings in a bowl, with a generous dollop of avocado oil and balsamic vinegar.
Season with fresh ground black pepper and sea salt and toss lightly in the bowl.
Delicious on its own as a starter, or as an accompaniment to the fritata, or ricotta rissoles.
For more low carb and meat free recipes go to the recipes home page on - this link.
Labels: avocado oil, balsamic vinegar, healthy, meat free, parmesan cheese, recipe, rocket, salads, spinach, vegetarian