This has been my favourite side salad for years. It has a great mix of flavours that I love, I don’t end up picking out anything, and it is enjoyable to eat. It goes with pretty much anything – steak, chicken, fish, skewers, burgers, small serves of pasta or rice dishes – you name it. Plus you can always pre chop the veggies at the beginning of the week and throw it together each night with minimal fuss. Salty, peppery sweetness. Yum.
- Baby cos lettuce leaves
- 1/4 small red capsicum, diced
- 2 rings of red onion, rings separated and chopped
- feta to taste, diced
- 1/2 avocado, diced
- 2 tsp baby capers, drained of brine
- Low fat French dressing, to taste
Serves 2. Double for 4.
The main spins I use with this salad are adding perino/cherry/grape tomatoes or sun dried tomatoes, and/or adding pitted kalamata olives. Changing up the dressing will spin it any which way as well. Balsamic vinegar would go nicely too. My usual go-to dressing if I am not using low fat French is a mixture of lemon juice and olive oil. If you included more lettuce and added spinach and a can of drained tuna, this would take it from a side to a meal. With balsamic vinegar, this salad is a tasty lunch for work.
My Take Aways
I’m not really sure what I can add here, but I like it and will continue making it for years to come 🙂