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Nutty Leafy Green Salad
Serves 2
15 mins
345 Kcal
The Nutty Leafy Green Salad has only good qualities and is vibrant and refreshing, combining the crispiness of fresh greens with the crunch of roasted nuts. It is a very nutritious and satisfying meal and perfect for all those looking to fill up without all the extra heaviness. The base of the salad consists of low-calorie leafy greens, such as spinach, kale, or arugula. They are very nutrient-dense with high antioxidant qualities. The greens will add a fresh, slightly bitter taste to the salad, complementing the other ingredients. The salad can be personalised by adding additional vegetables such as cucumbers, bell peppers, or cherry tomatoes, bringing colour, a crunchy texture, and a mild sweetness. The roasted nuts bring the salad to life. Roasting drying almonds, walnuts, or cashews brings out that toasty warm flavour and gives it richness and depth. So lightly smash the roasted nuts so they are crunchy against the tenderness of the greens. A healthy dose of fat, protein, and fibre makes this salad filling and fulfilling. The dressings for the Nutty Leafy Green Salad are refreshing and simple. Using seasoned olive oil, salt, and black pepper helps draw out the flavours without overpowering them. Add a squeeze of fresh lemon juice or a splash of balsamic vinegar if you like. It's a delicious salad, but it also makes a very flexible food you can have on its own as a smaller meal or maybe have it with some grilled chicken or quinoa as a complete meal.
Ingredients required for Nutty Leafy Green Salad
- 2 tbsp mixed nuts
- 2 cup leafy greens
- 1/2 cucumber
- 5-6 leaves cherry tomatoes
- 1/2 bell pepper
- 1 tsp olive oil
- Lemon juice
- Black pepper
- Salt
Cooking steps for Nutty Leafy Green Salad
- 1Start the recipe of Nutty Leafy Green Salad, and put approximately two tablespoons of mixed nuts in the pan. For roasting, these nuts are rich in healthy fats, fibre, and protein, such as almonds, walnuts, or cashews. Please place them in a dry pan over medium heat and stir them at times so that they roast evenly.
- 2After a few minutes, they'll emit a pleasant nutty aroma and be lightly golden. Roasting nuts brings out their flavour and makes them crunchier, adding delicious crunch to the recipe. Don't leave the pan unattended because nuts can burn quickly on high heat. Once ready, take off the heat and set aside to cool.
- 3Put the nuts in a salad bowl when they have slightly cooled. Tamp them gently using the back of your spoon or small pestle.
- 4Set the smashed nuts aside in the bowl to use in the recipe.
- 5Chop mixed leafy greens and other vegetables. For this salad, 2 cups of mixed greens like spinach, kale, or arugula per your preferences. Other crunchy veggies could be added, like cucumber, cherry tomatoes, or bell peppers- you get to decide.
- 6Chop them into bite-sized pieces so they're easy to eat, and distribute the ingredients well. This step in the recipe of nutty leafy green salad can be pretty flexible; add whatever seasonal veggies or those you prefer. It's versatile.
- 7It's finally time to dress the salad. Put about one teaspoon of olive oil in the bowl, a pinch of salt, and a few freshly cracked black peppers to taste.
- 8You could also season it to taste by adding a squeeze of lemon or a bit of balsamic vinegar if you prefer a little tarter. Here's a light yet sufficiently flavoured dressing that will allow the fresh taste of the veggies and nuts to come through.
- 9Toss roasted nuts into a salad bowl. Toss everything together gently so the nuts and dressing are well distributed throughout the vegetables. The crushed nuts will stick to the leafy greens and veggies, giving every bite a pop of flavour and texture. This Nutty Leafy Green Salad is best devoured fresh right after you finish tossing it together.