I know that a lot of people find them boring, but I honestly love big salad bowls. There are so many different things that you can add to them, the variations really are endless! Swap out the protein, change the healthy fat around, or just add a whole heap of different veggies to the bowl. Whatever you do or however you eat them, I find them absolutely delicious. Today, I thought that I’d share one of my favourite and most eaten salad bowls. Easy to put together, delicious and super healthy. Introducing my lentil salad bowl.
Crispy new potatoes fried in butter & fresh lemon juice with a little thyme for added flavour. Finish off with a sprinkle of crunchy salt and there you have it, one of my favourite sides of all time. The flavours complement each other perfectly, and that little hit of salt at the end brings everything together. If you can’t tell, I love making these potatoes! They make a great chip alternative if you want something a little lighter, and go with almost everything.
They are also extremely easy and quick to make! Simply par boil some new potatoes, slice into discs and place in a pan with your butter, lemon, thyme and salt and fry until crispy and golden brown. They only take about 15-20 minutes to boil and 5 minutes to fry. So, are the perfect thing to whip up if you’re in a rush. Then you’re left with crunchy, crispy, soft, lemony slices of potato.
These potatoes also make a delicious salad topping. It might sound random, and I can’t quite remember how this came about, but you have to trust me on this! Place the cooked potatoes on top of a bed of mixed salad leaves with crunchy radish, soft peas, grated carrot and finish with chunks of avocado. It seriously is Spring on a plate! You can always add more additions to this salad; just use this as a base or a side dish to a larger meal. It is so versatile.
Lightly fried until crispy and golden brown. These potatoes are buttery with a delicious citrus twist which perfectly compliments the fresh thyme. Finish off with a dusting of crunchy salt and place on top of this delicious mixed leaf salad.
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!
Have something to say? Just sprinkle your thoughts and let me know what’s on your mind…
Kale leaves, spiced butternut squash, sweet, juicy pomegranate seeds and who could forget the avocado? This warming winter salad is completely delicious and so satisfying. I know that in winter most people are craving big bowls of soup or something similar, but for me, it’s all about this salad.
I hate the perception that salads are boring, or should only be eaten in summer. I’ve found that this salad is best eaten warm. Warmed kale is completely delicious, and is my ultimate winter salad base. Although kale seems to hold the moisture from cooking quite well, so before being eaten, you need to ensure that you dry it as much as possible using some kitchen roll.
Mason jars have to be one of my all-time favourite discoveries. It seems like there’s no end to what these amazing little jars can do. I use them all the time to make up chia puddings, to make parfaits, and even as a cup to make my smoothies look awesome. But recently I discovered something that mixed two of my favourite things together… Wait for it… Salad jars! I hope you’re as excited about this as I am, and I’m not just a loser.
But I absolutely love salads, and hate the perception that people have about them. No, they are not just boring, tasteless, green things that you have to put up with in the name of health. They’re so versatile and can have so many different ingredients and textures in them, that they’re possibly one of the most exciting meals out there. I don’t know if you can tell… But I kinda have a love for them, so I don’t think it’s any surprise that they’re my go-to lunch.