Tina’s Dump Salad
Information
Prep: 5 mins | Cook time: 0 mins | Serves: 1-4 | Gluten free
Ingredients list
Vegetables
- Cabbage
- Kale
- Broccolini and cauliflower
- Cherry tomatoes
- Shredded carrots
- Snap peas
- Cucumber
- Spinach
- Rainbow peppers
- Mixed lettuce leaves
- Protein of choice (I’ve used canned tuna)
- Avocado, add in last with protein to serve
Garnishes
- Pine nuts, toasted
- Pumpkin seeds
- Raisins
- Fresh parsley, shredded
- Fresh mint, shredded
Dressing *see notes
- 180ml balsamic vinegar
- 3 tbsp olive oil
- 1 tsp dijon mustard
- ½ tsp oregano
- ½ tsp salt
Method
Prepare the Vegetables: Toss all your leftover veggies into a large mixing bowl. If using broccoli or cauliflower, blanch them in hot water for a few minutes before adding them to the bowl. For kale and cabbage, massage them with olive oil to soften their texture.
Add Garnishes: Top the salad with your choice of garnishes. Suggestions include; pine nuts, pumpkin seeds, raisins, parsley, and mint.
Prepare the dressing: In a separate bowl, combine balsamic vinegar, olive oil, Dijon mustard, oregano, and salt. Whisk or shake well to emulsify.
To serve, dress the salad just before serving. If you are adding a protein, such as tuna, add it now. *See note
Notes :
- This recipe is perfect for using up leftover veggies in your fridge to avoid waste.
- When preparing a large batch of Dump Salad, keep the protein and dressing separate. Add them just before serving to keep the salad fresh and ensure it lasts for several days.
- This dressing will keep it in the fridge so hang onto what you don’t use.
