When we were little, both of us loved skittles! We’re talking die-hards here. Every year at camp, skittles were always purchased at both tuck shop trips during the week, and were eaten to the point of sore teeth and aching bellys. That’s probably the main reason why neither of us can stand to eat them now, the thought of eating even just one skittle… [shudder] our teeth hurt just thinking about it! Skittles aren’t the only colourful treat that we shared a mutual love for: Does anyone remember bright blue-and-pink bubble gum or crazy coloured birthday cake ice cream? Or how about rainbow-chip cookies? I think it’s safe to say that colour has always drawn us in.
While we have moved on from our obsession with the colourful little candies and unnatural ice cream flavours of our childhood, our love for colour in our food is still just as important to us as the flavours themselves.
Which is why we are 100%. Full-out. Completely obsessed. With SALAD.
“Epic Salads” are our favourite way to use up leftovers, use up our veggies when we (not thinking) go grocery shopping right before we’re about to come home for Christmas holidays and bought way too many vegetables, and are eaten on an almost daily basis.
We pride ourselves in our ability to make even the most adamant salad-hater drool over our creations.
And now, epic salad time:
So what makes a salad epic?
It’s all about a good base, and then loaded with the best toppings!
We like spinach best, but a good base basically means your favourite leafy green! Could be a spring mix, kale, boston leaf, etc. Then, you want to add your veggies! We usually do pretty much every vegetable in the fridge (tri-coloured peppers, tomatoes, broccoli, cucumber, carrots, cauliflower…).
Now here’s where the fun comes in. The possibilities for salad-toppers are endless: roasted butternut squash, couscous salad, berries, croutons, nuts, seeds, raisins… everything goes! Here are some of our favourites:
Hummus, home-made croutons (recipe to come!), roasted chickpeas (recipe also to come), salsa, avocado, hard-boiled egg, tofu, chicken, walnuts and dried cranberries, left-over couscous salads, quinoa, cubed sweet potato, sliced butternut squash, leftovers, we could go on, but we’ll let you dream up your own tasty ideas!
Of course, the salad dressing is key! Sometimes one is unnecessary depending on what your topping your salad with, but often they add that final kick that every salad deserves. We will definitely be posting some of our favourite salad dressings in the near future!
Finally, the cheese. We LOVE cheese! Cottage, goat, feta, asiago, cheddar… a little goes a long way! You don’t need much, just a small amount adds so much!
We couldn’t write a post without leaving you with an actual recipe, so here is our creamy lemon-dill potato salad, with the lemon-tahini dressing from the salad queen herself, Angela, over at Oh She Glows.
Lemon-dill Potato Salad
Total time: 20min
5-6 medium potatoes (any variety)
2-3c. kale, chopped
1c. frozen peas, thawed
1/2 red pepper, diced
2 large stalks of celery, diced
1 recipe of Angela’s Lemon Dill dressing
Boil potatoes in large pot or cook in microwave until soft.
While potatoes are cooking, dice up veggies and make dressing.
Once potatoes are cooked, chop into bite-sized pieces and toss with veggies and dressing.
Allow to cool in fridge (or freezer, if you’re in a hurry!) until ready to serve.
What are your favourite salad toppings?