So this salad came about by me despairing over lack of veges to make a salad so I started looking in the pantry, thats when I found the walnuts. Now walnuts are amazingly nutrient dense and provide great protein and good fats. Adding walnuts to summer salads is a great way to increase our intake of heart healthy fats.
Salad:
Baby spinach leaves, approx 1 cup (can be any type of salad green)
1/2 red onion, sliced
1 cup finely sliced red cabbage
1 yellow capsicum, finely sliced
Cherry tomatos, approx 250 grams
1 ripe Avocado
1/2 cup Walnuts
1/2 cup sliced Chorizo
approx 150 grams Haloumi
Paleo Bread for croutons, cubed
Lemon Juice for Dressing
Method:
Roughly tear spinach and place in a large salad bowl. Add red onion, cabbage, capsicum, tomatos and avocado. Toss well.
In a small pan heat 1 tsp of either coconut oil, olive oil or I like to use pork fat and add the paleo bread. Keep tossing so they get an even colour on all sides. Once crunchy take of the heat and place on a paper towel to cool.
In a larger pan heat 1 tsp coconut oil. Add Chorizo and cook until browned on both sides. Remove from pan but keeping the oil in the pan add the walnuts and haloumi. Turn the haloumi once browned and get the pan a shake to stop the walnuts burning. Remove from the pan once everything is cooked.
Serve salad into bowls adding the Chorizo, haloumi, walnuts and crunchy croutons. I like to squeeze a lemon over the top as it is such a rich filling salad it doesn’t need a mayo. During pomegranate season I would also add these on top for freshness.
Just remember that most of these ingredients can be substituted for whatever you may on hand. I find the best salads seem to come about when you have to make do with what is in the garden or in the fridge.
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