With the arrival of spring, we want to eat lightly, and especially more healthily. For a long time, I thought I didn’t like salads, because I believed they were nothing but tomatoes, cucumber and spicy Italian dressing. But one day, when I dared to change dressings and added a little of everything I had in the fridge, I understood the full potential of salads! Here are the favourite salads of 5 of my South Shore colleagues:
Apples and walnuts: The mixture of apples, ideally caramelized in advance in maple syrup, and walnuts is an excellent inspiration. When it’s served on arugula with avocado and a light balsamic dressing, you’ll be delighted!
Brussels sprouts and raisins: A recipe from my colleague Cindy: mix cooked Brussels sprouts, raisins and goat cheese. A real treat!
Avocado, mango and macadamia nuts: Adding fruit to a salad gives a surprising result, as my colleague Pier-Ann has understood. Spread freshly cut mango and avocado pieces on a bed of spinach. Mix in some macadamia nuts. Add a Dijon, maple and wine vinegar dressing, and enjoy!
Strawberries, basil and pecans: What could be better to enjoy in summer than a good strawberry salad! Mix spinach with cut-up strawberries, basil, pecans and avocado. Then incorporate a balsamic dressing. For a guilty pleasure, add goat cheese… it’s delicious!
Thai cabbage and cashew salad: Gabrielle loves Thai salad! Here’s her recipe: cut up red and green cabbage, then mix with dumpling sauce. Let it sit in the refrigerator. Then add cashews and fried rice vermicelli. Try it – you’ll like it!