Anyway, there is a reason behind posting this salad recipe today. It is Mother’s Day and I wanted to write about something that all the three mother figures in my life love. I thought about writing about something sweet at first, isn’t it a day to celebrate after all? But as I was browsing through my pictures, I saw some of a couple of salads that I’d rustled up but never posted and since all these three special ladies absolutely love salads, there wasn’t a better option.
The lemon-thyme dressing is one of my favourites, I saw it on a Jamie Oliver show and tried it out immediately for dinner. What can I say? It’s an absolute winner. But that’s not the best part, the biggest trump card of this dressing is that it goes with any kind of ingredients, I’ve tried it with tuna, summer vegetables, grilled chicken and even plain lettuce. Serve this salad with some warm garlic bread or any crusty bread and a bowl of soup for a light but filling meal.
Mix vegetable salad with lemon-thyme dressing
100 gms of assorted salad greens, cleaned and chopped
1 cup of iceberg lettuce, shredded
1 medium-sized carrot, peeled and cut into batons
1 cucumber, peeled and cut into batons
1 each of green and yellow bell peppers, de-seeded and sliced
A handful of spinach leaves, shredded
For the dressing
Juice of 1 lemon
1/4 tsp of lemon zest
2 tbsp of extra virgin olive oil
1/2 tsp of thyme
Salt to taste
A pinch of black pepper powder
Mix all the ingredients together for a dressing in a small bottle. Shake it well and allow it to rest in the fridge for at least two hours before serving.
When you’re ready to serve, place all the vegetables in a bowl and toss them. Add the dressing and toss again. Check seasoning and serve immediately.
* Yes this salad does have a lot of greens, you’re welcome to eliminate any of them but what these greens do is that they add a lovely crunch and texture to the salad.
* If you want to include some kind of a fruit in this then add some finely sliced apples or pears to the salad. But add these right at the end because otherwise they tend to discolour.
* To perk up the dressing a little bit, add some orange zest instead of the lemon zest.