19seventies girl loves a salad and seriously considered eating a salad a day as one of my New Years resolutions for 2017, but who needs that type of pressure! Most days I seem to eat a salad of some sort of salad without really thinking about it. When I travel, I find the one thing I crave is fresh food…. either fruits or vegetables and its not always that easy to find. We crave the foods we need to sustain us and the fresher the better.

Lets move away from the easy lettuce, tomato and cucumber salad to think more creatively of different combinations of fruits, vegetables, seeds, nuts, grains and dressings that put a whole new spin on the word salad.

Eat this crunchy red winter salad in the cooler months with chicken or fish and you won’t be disappointed. I served it with panko crumbed chicken. Vibrant colours from the cabbage, apple and pomegranate seeds, if you have them combine to making an inviting salad bowl.


Serves 4-6

You need:

1/4 red cabbage, very finely shredded

1 1/2 handfuls baby spinach leaves, washed and drained

1 large red skinned apple washed, cut into quarters, cored and diced with apple skin on

1 small red Spanish onion peeled and finely diced

1 stalk of celery washed and finely diced

1 Lebanese cucumber washed and thinly sliced

1 avocado peeled and stone removed, sliced

3 tablespoons toasted almonds roughly chopped

Dressing: Orange and Yogurt

1 orange washed, remove zest, cut orange in half and juice

1 tablespoon spoon of fresh mayonnaise

1/2 cup natural yogurt

salt and pepper to taste

To assemble:

Place all salad ingredients into salad bowl and gently toss with your hands.

Put all dressing ingredients into a screw top jar and shake to combine.

Pour dressing onto salad and lightly toss through.

For a spectacular finish, if you have a pomegranate, sprinkle the seeds on top.


Bon appetite

X 19seventies girl






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