In the colder months (I’d say ‘winter’ but we had snow in April this year, so I’m going generic) I am all about soups. Sometimes earlier in the year, I thought this blog may as well be a full time soup blog there were so many! But when it starts to get warmer, and the sun is shining on my face during my lunchtime walks, I want the crisp bite and texture of a well put together salad.
Now, warning: I’ve seen some of the salads that my fellow colleagues bring in to work – there’s about 3 lettuce leaves, 3 tomatoes, an inch of cucumber and a few cubes of feta cheese in there. Maybe a few slices of pickled beetroot if they’re feeling ‘naughty’.
This is not that kind of salad, at all. This is a salad with some substance behind it! It’s supposed to fill you up for a few hours, not tide you over until your next tea break. There’s
- beans for texture and protein
- tomatoes for their sweetness
- cucumber for cool contrast to tart blackberries
- and crunchy celery too!
Plus toasted almonds and pumpkin seeds to boot, so you can get some healthy whole-food based fats in your meal to increase satiety! It’s a true superfood salad, in my opinion. It’s just missing the usual ‘superfood’ price tag!
Sometimes I like to mix my balsamic vinegar with water and a pinch of xanthum gum, and sometimes I mix in olive oil too (usually on a 2:2:0.5 ratio of vinegar : water : oil) – it makes delicious bottles like this blackberry and rosemary once last longer, and means I can lather my salads in delicious dressings without upping my fat count on something as unsatisfying as olive oil. I’d rather eat avocado, or a cheeky dairy free chocolate bar, thank you very much!
Bean & Blackberry Salad Bowl
Luci Rebecca, Made by Luci
- Prep: 5 minutes
- Total: 5 minutes
- Serves 1
- Calories 231
- 1 cup baby spinach
- 2 cups mixed salad leaves
- 1/2 cup (90g) cooked white beans
- 1/2 cup (100g) baby plum tomatoes, chopped
- 1/4 cup (35g) celery, chopped
- 1/4 cup (45g) cucumber, chopped
- 1/4 cup (35g) red or yellow bell pepper, chopped
- 50g fresh blackberries
- 1 tsp (3g) almond flakes, toasted
- 1 tsp (5g) pumpkin seeds, toasted
- aged balsamic vinegar (I use a blackberry and rosemary one)
- Mix the leaves and spinach together in a bowl
- Add the white beans, tomatoes, celery, cucumber and bell pepper and blackberries
- Sprinkle over the toasted pumpkin seeds and flaked almonds
- Drizzle a generous amount of aged blackberry balsamic vinegear over the top and enjoy
- I love butter beans for this - in America I think they're similar to lima beans?