Awesome Recipes, Salad
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Vibrant Salad

It is always good to push our creativity to pair ingredients, because in food like in literature, over-thinking or trying too hard the outcome is inevitably unintelligible.

I was feeling slightly blue and I figured that the best way to feel better was simply to add brighter and more vibrant colours to my food.

And as simple as that might sound, it worked.

Beautiful vegetables have indeed a healing and cheerful effect in our moods, or so I’d like to think.

With just a few ingredients I warranty that you will produce a most wonderful restorative salad.

To bring the sunshine back, you will need:

  • 1 big handful of fresh spinach leaves including stems (cut in thick Julienne, meaning chunky slices)
  • 1/2 cup of fresh coconut (grated)*
  • 1/2 medium raw beetroot (grated)
  • 3 hard-boiled eggs
  • 1/2 small red onion thinly sliced
  • 2 tbsp of toasted sesame seeds


  • 2 tbsp Apple vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp olive oil
  • salt & pepper

For the croutons

  • 1 cup of chunky bread cubes
  • 1 tbsp of olive oil
  • 1 tbsp of dried oregano
  • salt


For the croutons.

Rub the bread cubes with the olive oil, oregano and salt.

Bake in a tray for 15 minutes at 180 or until golden and crunchy.


Mix all the ingredients in a little jar, cover with a lid and shake well.

In a big bowl combine all the salad ingredients, drizzle the vinaigrette and distribute it evenly with your hands rubbing the ingredients.

Then add the croutons and mix thoroughly again.

Slice and add the hard-boiled eggs.

Do not forget to toast the sesame seeds, they will add a lovely nutty flavour that will give a nice after taste and help integrate all the flavours.

*I used Jicama or Mexican Parsnip that tastes nothing like the British or American varieties, this is a rather sweet and moist, much rather similar to the taste of fresh coconut, I’ve used both to make this salad and either works just as fine.


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