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You are here: Home / season / winter / June / winter salads

winter salads

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There’s a good reason that certain salad combinations have become classics – Nicoise, Ceasar or Waldorf. They have a satisfying contrast between sweet and salty tastes, crisp and soft textures. I like my salads to include some greens, fruit, a root and a nut, seed or sprout plus a source of protein. Fat from avocado or a dressing made from olive, avocado or hazlenut oil will mean your salad will sustain you longer and apparently you’ll absorb more nutrients from it. It tastes better too.

I found some excellent New Zealand roasted hazlenuts at the Nut Store in Wellington so added them to a beetroot, blue cheese and pear salad. They gave texture and taste and made a change from the more usual pear and walnut pairing. Adding a few microgreens from the windowsill meant I didn’t have to venture out to pick fresh rocket.

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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