Chopped Layered Salad

Here is a fantastic recipe for a salad which sits well in the fridge for a few days and is jam packed with taste and nutrients. I have no dressing for this one as just some cold pressed olive oil and a dash of apple cider vinegar is more than enough.

Chopped Layered Happiness in a Salad!

Now the trick is to use any old ingredients you have lying around in the fridge that you want to get rid of. The idea is to use your creative side as well. Here was the one I did. 

Ingredients (Obviously vary depending on your preferences)

Pre-roasted Chicken ( I had some left over from the night before)

Handful cherry tomatoes halved

3 Celery Sticks diced

4 Carrots Peeled and diced

Fresh Parsley

1 Red onion diced

Salad of your choice or Kale

Method

Start by adding the chicken in the bottom, the heaviest, then add the diced carrots, followed by the celery and tomatoes and onion. Make sure there is a clear layer happening before you add another ingredient. Above the vegetables add the parsley as a thin layer and last add the salad or kale. Try to avoid the temptation to toss it. 

Serve it as it is, and instruct your guests to go from the bottom and lift up. You will be surprised how lovely and perfect it comes out. 

By adding fresh herbs to your salad, especially parsley you are investing in your health. Did you know Parsley contains apigenin in which early research has found has helped inhibit the creation of new blood vessels to feed tumours, in particular breast tumours.

Enjoy!

Crunchy Quinoa Topping

I was given this tip from a very good friend of mine, Tracy. We were having a lovely dinner at Otto (Gluten free pizza in London) in November and she mentioned this is a great alternative to croutons and if you like something crunchy in your salad or soup. So I let the idea settle in, and just before Christmas I tried it and it was amazing! This little batch has lasted me a month and it still is good to go. Fantastic way to jazz up your salad and increase the nutritional value! I tossed together whatever I had lying around, so feel free to use your imagination. 

Enjoy!

Crunchy Quinoa Topping

Ingredients

1 Cup Cooked Quinoa

Handful of Kale Leaves

Handful Pine nuts

1 Crushed Garlic Clove

Salt

Chili powder

Pepper

Method

Deadly simple as all you do is mix the ingredients together in a bowl and then line a roasting tray with baking parchment and roast in the oven till it becomes crispy. I had my oven on 250 C and roasted it for roughly 15 mins. But my oven is old and the temperature is sometimes not completely accurate. So stick to your own guidelines! Let cool and then place in an airtight container. 

Simply sprinkle on salads or in soups when you want to add a little crunch to your food.