Scrumptious Salads: Low Carb Salad Recipes

End-of-Summer Herb Salad

The end of summer… :(

Yes, I am sad that Summer has gone and Winter is here.
I feel like I need to make the best of these last few sunny days and have as much salad and white wine as possible!

So, I’m focusing on minimalist salads with lots of fresh herbs, zesty dressings and greens – to accompany a meal or to enjoy by itself – and this herb salad ticks all the boxes:

Simple, zesty and herby; full of good stuff and it goes SO well with a glass of dry white! ;)

You know, I’ve always fancied myself a Winter gal, cozied up under a blankie, reading a good book or watching a movie.

I grew up in Cape Town where the Winters are cold and rainy.
You knew it would be cold for the entire day and so you could dress accordingly.
Yes, going out was a drag, and staying in was most definitely the best option. Like I said, snuggling was the order of the day!

In Jozi {where I live now}, Winters are dry and mild, with sunny days and cold nights. Which is nice, I guess, but everything goes brown and can be a little bit depressing at times.

So, I’ve come to the conclusion that I’m actually a Summer gal!

Most people are getting really excited about all the Winter stews and comfort food they’re going to have, but me, I’m going to miss my fresh, summery foods…

Fear not though, there will be plenty of soul-warming, LCHF, Winter comfort foods coming up on the blog, but for now, let’s enjoy the last days of Summer and summery foods.

This herb salad is simple, thrown together in a flash and just perfect with a flame-grilled steak or barbecue chicken:

[recipe title="Simple Herb Salad" servings="2" time="10mins" difficulty="easy" description="A zesty green salad with herbs - perfect with a flame-grilled steak."]

handful of wild rocket
small handful of fresh basil
1/2 avocado, diced
2-3 butter lettuce leaves, torn
1/4 cucumber, ribboned {using a vegetable peeler}
2 tbsp. salmuera dressing
2 tbsp. olive oil
1 tbsp. sunflower seeds
a tbsp. pistachio nuts
1 tbsp. pine nuts

Mix the greens in a small bowl and add the avocado.
Toast the seeds and nuts in a dry pan until golden and sprinkle on top of the salad.
Mix the olive oil and salmuera dressing in a shaker and pour onto the salad.


What’s your favourite season and why? And favourite food for your season?



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