I actually developed the recipe for this salad months ago, jotting down notes on a piece of paper.
And then, everything changed.
My tasting notes for this dish seem more poignant than ever, now that we’re all locked up inside:
This salad is basically the first day of spring, in a bowl: blossoms on the floor, the first time you step out of the office in the daylight, toes in the (still freezing) ocean, running through the park at dusk and all the inspirational shit we feel when the lambs start to dance.
How I’m going to sit here and make myself cry?
In case you couldn’t tell, it has been an ~emotional~ few weeks. I’m swinging wildly between bouts of hysterics (of crying and of laughter, often both at once) and hours of dull, grey, cloudy nothingness.
But I’m trying to find small things that make sense to me each day. I’ve been documenting them daily on my Instagram which, ironically, has not seen this much consistent activity in years.
Anyway, I thought I’d share this recipe because it is genuinely refreshing (and I gotta add some vegetables to my steady diet of banana bread and brownies if I want to fit into my clothes after lockdown).
Making substitutions in a salad
Another great thing about this recipe is that it is so flexible. Salads are the antithesis of baking in that way too: where cakes and cookies require precision, the best salads are made with a slapdash approach.
Substitute suggestions include (but are not limited to – go wild, honestly):
- Cabbage – any cabbage will do really – a basic green cabbage, a savoy, a sweetheart, even another brassica like kale or sprouts
- Swap out the edamame for peas or broad beans
- Really any seeds you have lurking in the cupboard will do the trick – they just add a nice crunch
- Use whatever green salad leaves you can get your hands on, in place of (or as well as) spinach
- Ditto for fresh herbs
- Ditto again for oil (though avoid anything too strongly flavoured)
- Sub a tbsp. of bottled lime juice (or half a lemon, in a pinch) if you don’t have fresh limes
- Add ribbons of courgette or thinly sliced spring onion, or small broccoli florets or really any other vegetable (they don’t even have to be green)
Everything green salad
- 1 Avocado
- 1/2 Cucumber
- 1/4 Green cabbage (approx. 250g)
- 2 stalks Celery
- 1/2 cup Edamame beans (frozen is fine)
- 1/4 cup Sunflower seeds
- 1 handful Spinach (approx. 60g)
- 1 bunch Basil
- 1 bunch Mint
- 1 Lime
- 2 tbsp. Olive oil
- Salt & pepper (to taste)
- Cube the avocado and finely slice the cucumber, cabbage and celery*
- Throw them into a bowl, and add the edamame beans and sunflower seeds
- Roughly chop the spinach and herbs, and add those to the bowl too
- Give the salad a good mix at this stage, so every spoonful gets a little bit of everything
- Juice the lime and mix that juice with the olive oil, then pour over the salad and give it another good mix, so everything is coated