This post is brought to you by Colman’s, my fave mustard!
Had you told my little self that I would love salads one day as much as I do today, little me would have laughed in your face. The truth is, as a child, I was a terribly picky eater and I absolutely loathed vegetables.
Looking back, on top of being horrified by what a nightmare I was when it came to food, I’ve also come to believe my well-meaning-mother made the mistake of trying to feed me mostly steamed vegetables. I get it, they’re healthy, but I just hate the mushy texture they get when cooked that way!
Nowadays my main food group is greens (and sweets hehe), but I eat them raw in salads or simply baked most of the time. Don’t get me wrong, I love my baked stuff, but it can get easily boring, whereas there’s so much that can be slightly tweaked here and there to make a raw salad feel different and new!
I’m going to share with you the secret ingredient to most of my savory foods: MUSTARD.
In addition to making a much healthier replacement for mayo in sandwiches, you can add it to all kinds of sauces and vinaigrettes to pack a punch, even when inviting guests that have a low tolerance to authentic Mexican hot sauce (my other favorite secret ingredient).
Keep in mind that the main key to ANY successful recipe is always QUALITY ingredients, so I recommend picking up fresh produce at the farmers’ market, a great quality salt, and my favorite mustard in the world: Colman’s.
To make my go-to summer (and any time, really) salad, you’ll need:
Simply wash and cut your favorite kind of green leaves, which can be lettuce, kale, spinach, or any of the like. Spin them dry, or leave them on a paper towel for a few minutes. While the greens dry a bit, wash and thinly slice the radishes, and set them aside. Wash and cut the gooseberries in halves, and set aside.
In a small bowl mix the olive oil, honey, and Colman’s Dry Mustard to make the vinaigrette. How much of each you ask? That depends on you. Mix a bit, taste and tweak according to preference. I personally like mine thick and strong, but you’re making this for you ;)
Now to the fun part! Mix the veggies and fruit in a big bowl, drizzle with your vinaigrette, and mix again, so it’s all coated with this deliciousness. Finally, sprinkle a bit of the himalayan salt on top of the salad. This final step is optional, but I find that it adds more contrast to the flavours, and at the same time incorporates a bit of a “crunch” factor (be careful though, don’t go overboard as himalayan salt is VERY salty and a little goes a long way!)
And that’s it! Enjoy!
I love this salad because the gist of it is the vinaigrette and combination of textures and types of flavors. You can easily replace the gooseberries for pieces of mango, peaches, cherries, or strawberries, so give it a try! The versatility is what makes this my chameleon salad!
You can also easily make it a “whole” meal instead of a side dish by adding some stir-fried tofu cubes, and some chia seeds for extra protein!
What is your secret ingredient? Do you use mustard a lot? Sound off in the comments, I’d love to know!