Spring makes me excited because it is out with the soup and in with the crunch. Although, that being said- eating comfort food is trans-seasonal, however, fresh and crunchy salad just doesn’t quite hit the spot in the colder months. Alas, I have two yummy in my tummy in season salads.
THE AUSTRALIAN BUTCHERING OF AN ITALIAN CAPRESE SALAD
Quick, simple and ever so delicious. All you need is a tomato medley, cherry bocconcinis and fresh basil. Chop and serve with a drizzle of balsamic vinegar and olive oil.
PINK AND GREEN CRUNCHY SALAD
I love this one. It’s colourful and creates a sweet and sour party in your mouth. I have added cos lettuce, finely chopped fennel and radish, pomegranate seeds, beetroot. I then have seasoned it with torn mint, parsley and drizzled a mixture of lemon juice, white wine vinegar and olive oil.