Scrap Salad
As the market days are Saturday, towards the end of the week I have to use all the leftover vegetables and whatever I can source from the garden!
As long as you have a green base you can add whatever you like - this is usually what my Friday night scrap salad ends up being and has become a favourite!
In a moment of embarrassment, the recipe simply should tell you to prep all your leftovers, but here is my most recent ‘scrap salad’.
1 x cilantro head
3 x tomatoes
1/2 x cucumber
1 x shallot
1 x onion
1 x carrot (grated)
1/2 x head of kale
1/2 x head of lettuce
Optional dressing (you can use a staple dressing or cater to what’s in your pantry/fridge)
1 x tsp miso paste
1/2 x tsp dijon mustard
1/2 x lemon (juiced)
1 x tbsp tahini
1/2 x tbsp nutritional yeast
Water to thin
salt and pepper to taste
Chop tomatoes, cucumber, and cilantro. Dice onion and shallots. Grate the carrot. Roughly chop the greens (kale and lettuce).
For dressing combine all dressing ingredients and shake in a jar (or whisk if you’re fancy!)
Combine and top with anything you have that is crunchy - almonds, dried shallots, seeds.
Enjoy!