I could sound all virtuous and say that, when we started eating differently in our house (a few years ago, in an effort to prevent us all from being unwell seemingly all of the time), we started by eating lots more salad.
That would be an utter fabrication.
When I started investigating the whole plant-based food world, the thing that really blew my mind was the idea that we could eat really delicious treats and desserts, but be getting some actual goodness at the same time. I’ve always had a really sweet tooth – in fact there’s a story about my parents taking me to Australia when I was two, and letting me order three bowls of strawberries and ice cream in what was quite possibly my first visit to a restaurant. The desire to order one more than one dessert has never left me (although now, as an adult, I do tend to exercise a little more restraint and at least order an entree first).
Don’t get me wrong; I know that sweet treats are exactly that – treats. I wouldn’t eat them all day. For Pete’s sake, I’ve read I Quit Sugar as thoroughly as the next person (however, while perusing it at Easter and consuming what was my umpteenth chocolate hot cross bun from the Arrowtown bakery at the same time, I did think that I’d made a pretty odd Easter holiday holiday reading choice). I still simply can’t be trusted if there is a bar of Whittaker’s macadamia chocolate in the house (although strangely, if I make raw chocolate, I’m satisfied after just a few bites).
But when people started noticing that we looked healthier, and that we were taking a lot less time off due to illness, they would ask what we were doing differently. I would say, “we’re eating a lot more plants”. And if I had a dollar for every person who then said “I couldn’t do that – I hate salad!” – well, let’s just say there would be some actual cash in my wallet.
We started making other changes – not just eating raw desserts, but also eating different grains (quinoa and millet, for example). We discovered the wonderful universe of green smoothies. Nut milks and fruit ice creams. We started having noodles made out of vegetables, or kelp. And then we actually did feel like eating more salad. I felt compelled to buy lots more fruit and vegetables – including ones we’d never eaten before – and to use them as creatively as possible. All the while trying to make them delicious, as there’s no point in going to all that trouble if no one wants to have more than a forkful or two. As a general rule, I try to follow Nadia Lim‘s very sensible recommendation and fill at least half of each dinner plate with vegetables – and salads that can be made in a jiffy help fill that plate!
My favourite salads are ones that can be thrown together in the blink of an eye. There’s a time and a place for special occasion dishes. But this is not one of them. I asked on the facebook page which recipe people would most like next – a five minute salad, a smoothie, or a treat – and the five minute salad won, hands down. It seems that we’re all in a great big hurry and we want recipes that take next to no time. So your wish is my command – my current favourite – cucumber and pepper salad.
Five Minute Cucumber Salad
1/2 a telegraph cucumber, sliced, cubed or chopped (see note)
2 halves of capsicum/peppers of different colours (I used a range of multicoloured mini peppers), sliced or finely chopped
1/2 a red onion, finely chopped
1 tablespoon flaxseed or avocado oil
Juice of half a lemon or lime
Generous handful of coriander leaves
Sprinkling of chilli flakes (optional)
Sea salt and black pepper, to taste
Arrange the cucumber and capsicum on a platter (if sliced) or in a bowl (if cubed/chopped). Sprinkle red onion on top. Drizzle with oil and juice, then add coriander, chilli flakes and seasoning as desired.
Best eaten on the day it is made, although it will keep for a day in the fridge. Serves four as a side dish.
Notes: If your veges aren’t organic, you can wash them using water with a little bit of apple cider vinegar – just like this.
The printable recipe is here.
