The idea to leave fresh vegetables with just salt and pepper to produce the abundance of their own juices came to me when I was developing recipes for the eating plan to substantially reduce calories in the meal, without losing the taste. I know that it will never become commonly accepted view, but I personally think, that oil and acidity kill wonderful flavours of fresh produce. Good quality salt is all I need to have mouth-watering, juicy, fresh salad which goes nicely with any lean protein to make a perfect healthy dish and nourishing lunch.
- Vine, grape or heirloom tomatoes
- Lebanese cucumbers
- red or yellow capsicum (or sweet long red/yellow chili peppers)
- white or red onion
- red cabbage
- baby fennel (if in season)
- sea salt and coarse black pepper for seasoning
- Chop tomatoes, cucumbers, capsicum, chilli peppers, celery in any size you like.
- Finely slice onion, baby fennel and red cabbage using mandoline slicer.
- Put all ingredients in the bowl, season with salt and pepper, let it stand for 2-3 min and gently mix it.
I use the same quantities of each ingredient with onion as exception. You can adjust quantities of each ingredient depending on your taste.
Main ingredients which provide juices are tomatoes and cucumbers, cabbage gives the colour and crunchy bite. Slicing thin will provide plenty of liquid, especially after seasoning.
This fresh salad is excellent as a side dish for warm and hot weather. It goes well with cold meatloaf or sliced cold chicken breast. Hard boiled eggs, steamed or poached salmon, feta cheese or even the cheese toast can be used by non meat eaters to finish the dish. Sliced avocado, hard-boiled eggs of steamed salmon flakes can be used to make this salad nutritionally balanced dish on its own.