Super Salad Recipe

Ever thought salad was boring? Try this version.

You can make a heap and have some with lunch and dinner over several days – a great time saver. It will last a couple of days when you store the bulk in a press seal bag (gently press out the air)  with some kitchen paper placed inside to absorb moisture.


  • Mixed Salad Leaves – as a base
  • Butter Lettuce
  • Baby Spinach
  • Bean Sprouts
  • Carrot
  • Cucumber
  • Mint leaves
  • Cilantro (Coriander)
  • Parsley
  • Cherry or grape tomatoes
  • A couple of slices of Red (Spanish) Onion – not the whole onion
  • If your favorite salad green is missing – just add it!

Was everything carefully (preferably in purified water) to remove any grit.  Pat dry – the drier the better.

  • Tear lettuce leaves into smallish pieces.
  • Roughly chop the Mint, Cilantro (coriander) and Parsley.
  • Finely julienne the carrot.
  • Slice the Cucumber
  • Cut the (cherry or grape) tomatoes in half.
  • Very finely chop the Red Onion slices
  • Toss all ingredients together.

Make a tasty dressing in quantities to suit the volume of salad mix you have made. Try this one:-

  • Lime Juice – lots
  • Sweet chilli sauce – about the same quantity as the lime juice
  • Thai fish sauce – a couple of splashes – provides balance to the sweet sauce
  • A few grinds of salt and pepper

TIP: Don’t add the dressing to the bulk of the salad mix – only add just before serving.

TIP: Slice up a whole red onion and keep the slices in the freezer – just take out a slice when you need it.  The frozen slice is very easy to finely chop. Even one slice finely chopped adds lots of flavor to a salad without it tasting of raw onion.