Garden Salad

A simple yet refreshing salad that goes well with burgers, with pasta, with Indian meals, with kebabs or any other meal.

Garden Salad


2 cups of fresh baby spinach

Half yellow pepper

One small carrot

Half cup cherry tomatoes

1 Tbsp Lime juice

1 Tbsp Extra Virgin Olive oil

A pinch Salt

Half Tsp Crushed Black Pepper

1 tsp Mustard paste


Wash the baby spinach leaves and trim the stems away.

Wash the cherry tomatoes well.

Slice the yellow pepper and carrot into thin strips.

Put all these vegetables in a bowl of water for two hours to enable them become crispy. Drain the water and put them in the salad serving bowl.

In a small bowl mix together the lime juice, olive oil, salt, pepper and mustard.

Pour over the dressing on the salad just before serving.

Garden salad with Feta Cheese.


  1. Feta Cheese can be added for a saltier, creamier taste. (Not suitable for vegans)
  2. Balsamic vinegar or apple cider vinegar can be used instead of lime juice if one prefers the taste and flavor of one of those.
  3. Roasted nut shavings can be added to this salad for extra crunch.
  4. Spinach can be replaced by any greens of choice.

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