Posted by: Rachael | February 19, 2010

green salad basics

Our kids know how to make a green salad – go down to the garden and if it’s growing, you can pick it and use it (except for the green tomatoes). Right now that means there’s young silverbeet, baby beetroot leaves, dandelions, nasturtiums, Chinese cabbage, spinach, rocket, apple cucumbers, basil, mint, parsley, chives, mustard, watercress, celery, spring onions, chillies. And half a dozen varieties of lettuce in varying colours and degrees of crinkliness.

They know you can add walnuts or almonds or sesame seeds or pumpkin seeds or sunflower seeds or sprouted buckwheat – or any sprouts they can find in the fridge, for that matter. It just so happens, that right now there’s an abundance of buckwheat with little white tails.

Then there’s always avocado or grated carrot or raisins or watermelon chunks or mandarin segments or red onion or boiled eggs or sweetcorn kernels or sugar snap peas and beans or mushrooms or coconut or apples or olives or cheeses or or or…..

But sometimes simple is all you need – lettuce, tomato and mandarin.

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Responses

  1. mmm yum!! won’t let them loose in our garden for foraging, since ours has mostly been taken over by deadly nightshade!


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