Salads often get a bad reputation for being boring, unsatisfying, and a downright chore to eat. That’s because the first thing that usually comes to mind is the standard chopped romaine, one or two grape tomatoes, a couple of cucumber slices and a drizzle of italian store bought dressing – or is that just my childhood? I’m here to tell you that salads don’t have to be a bore, and with the right ingredients, they can be an exciting, and filling meal in itself! That’s right, a FILLING salad that makes a meal. A salad like my chicory rye salad with plums.
Check out my top tips for making salads filling below!
To make salads more filling, try and include a variety of different tastes, textures, colors and food groups.
Choose one (or more!) from each category below for a salad that goes from drab to fab:
- Greens: arugula, romaine, spring lettuce, baby lettuce, kale, chard, or cabbage
- Vegetables: tomatoes, carrots, beets, cucumber, onion, leftovers – if it came from the ground, go for it!
- Fruits: fresh or dried – plums, apples, pears, oranges, berries – anything goes!
- Grains: rice, quinoa, barley, rye, freekeh, pasta, or potatoes
- Protein: tuna, cheese, hard boiled eggs, tofu, grilled meat, tempeh, cooked beans
- Fats: avocado, olives, nuts, seeds
- Flavor: fresh herbs, nutritional yeast
Adding textures and flavors to your salad mean that no two are alike, and you won’t get bored of the same cookie-cutter bowl of greens = more excitement on your plate!
Chicory & Rye Salad with Plums
Total time: 45 min
Servings: 4
Ingredients
- 1/2 cup rye grains ( 100 g)
- 2 cups water (500ml)
- pinch sea salt4 heads chicory torn
- 3 handfuls rocket arugula
- 3 plums quartered
- 1/4 cup walnuts
- 1/4 cup fresh dill, chopped
- 2 radishes thinly sliced
Dressing
- 1 lemon zested
- 1 lemon juiced
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp maple syrup
Instructions
- Cook the rye berries: : In a saucepan, combine rye, water and salt. Bring to a boil, reduce heat, cover and simmer for 30-45 minutes or until tender. Drain and set aside.
- Meanwhile, toast walnuts on a baking tray at 180C/350F for 5-10 minutes. Let cool and chop.
- In a large bowl, combine chicory, rocket, and plums.
- Whisk together all dressing ingredients.
- Add cooled rye berries to salad, toss with dressing. Top with walnuts.
#chicory #saladdressing #vegan