Salad Bowls

There is something strangely satisfying about these salad bowls, having my food organised and compartmentalised feels grown up and as if I’m one of those girls who has their shit together 😉I made a mint and yoghurt dressing with this and it was a great contrast against the roasted vegetables and the tuna. You could easily substitute the tuna for many other options – chicken, steak, salmon or leave out any meat/fish protein altogether.

This is a great tasting and quick option for a light summer supper. Try it, you’ll see what I mean about the compartmentalisation 🙂

Salad Bowls Laura of London
Organised Salad

Ingredients

  • Merchant Gourmet Mixed Grains
  • Various roasted vegetables – red onion, sweet potatoes etc…
  • Fresh Green beans, Sweetcorn, Avocado and tomatoes (although all of these are optional)
  • Little Gem Lettuce
  • Tuna – or any other protein you like
  • 6-10 fresh mint leaves, finely chopped
  • 3 tbsp Natural Yoghurt
  • 1 tbsp extra virgin olive oil
  • Squeeze of lemon juice
  • Salt and pepper to taste

Method

Tuna Salad Bowl Laura of London
Tuna Salad Bowl

Chop the roasting veg into wedges and roast (with some coconut oil and seasoning) in the oven for 30 minutes or so on a high heat. Then leave to cool. You can do this the night before if you’re organised.

Split the mixed grains into four bowls in a nice little triangle. Do the same with some tuna (or other protein).

Slice the salad items and place them in the bowls in a similar way.

Mix the mint leaves with yoghurt, oil, lemon juice and seasoning.

Drizzle the dressing over the salad bowls or leave in the middle of the table for your family to add as much as they’d like.

2 thoughts on “Salad Bowls

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