Mixed Salad – a match that worked
A mixed salad? You may be thinking: “What’s new?” and you’re right.
The reason I am publishing this recipe is that I don’t always have a good (and tasty) result just mixing up different salad ingredients. We can mix good and fresh ingredients, but they do not necessarily give a tasty result altogether.
This salad mix …worked. I didn’t feel like going to the market and I did a real “mystery box” one evening with what we had at home, and we liked the result so that I have already repeated it more times.
Yes, it is only a salad. But salads are my favorite dish this Summer. I left zucchini and eggplants a bit apart this year and I am looking for fresh and raw food (as I cannot prepare poké every day I have to make other dishes too 😉 ).
I believe the winning ingredient of this salad is…cous cous. While I was preparing it for the first time, at a certain point I missed something to tie it all. I was thinking about adding chickpeas, but I was not convinced.
And then I prepared a bit of cous cous and mixed it together with the other ingredients. Good, good, good. I hope it pleases you too 😉
How to prepare this mixed salad:
- 4 to 6 mature but firm tomatoes
- 1 grated zucchini
- ¼ sliced avocado
- 1 Tbsp taggiasche olives
- 10 to 12 fresh mint leaves
- 70 g crumbled feta
- 1 to 2 grated carrots
- ⅓ cup + 1 Tbsp whole wheat cous cous
- salt
- extra virgin olive oil
- Prepare cous cous and let it rest that little time it needs. Then separate it using a fork and transferring it to a plate to cool quicker.
- Cut the tomatoes in small cubes and put inside a big bowl.
- Add the other ingredients and mix it all well, adding salt and extra virgin olive oil to taste.
- Buon appetito!
