Between the occasional breeze coming in through the open window, the chirps coming from the garden and the scents of flowers wafting through the air, what you really want to eat is a quick and easy, but above all fresh, dish.
There are salad greens to suit all tastes, more or less crisp, more or less green, more or less bitter. What they all have in common, though, is that they are the starting ingredient for your recipe and that all of them can serve as a side dish for the aubergine veggie burger.
Spring salad A fresh side dish consisting of all the vegetables and fruit you can think of and can manage to retrieve from the fridge or larder. Cut them into cubes and combine in a salad bowl. Season with a sauce made of oil, salt, pepper and chives. For that touch of je-ne-sais-quoi, decorate your recipe with dried flowers.
Crisp salad Crisp salad is prepared with bread croutons and carrots. It can be a hearty side dish or a light one-course meal. Start with a large head of iceberg lettuce, cut it up and combine it with carrots cut into small rounds. If you want, you can also add vegan cheese to make your salad even more delicious.
Salad with avocado An exotic touch for your salad. Combine this vegetable with olives, cherry tomatoes and the avocado cut into small cubes. You can also prepare a lemon vinaigrette to season your recipe. Don’t forget to add pumpkin seeds at the end to make it even more original.
Ready, plate, shoot! Then share on social with tag @kioene so we know which salad you prefer!
