Easy, everything, summer salad

This weekend is another long weekend in England (we get two in May) and, again, we are blessed with amazing weather. Indeed, it is more summery than spring-like but with the bonus of the vivid greens and bright flowers that spring provides.

Sissinghurst Castle Gardens (National Trust)

After losing most of our last long weekend to illness, we are soaking up outdoor time this time around. A repeat visit to Sissinghurst Castle Garden provided perfect picnic weather, and Mini Bite has taken to moving pebbles and stones around our garden and any other setting that offers the opportunity. She's getting good and messy in the sunshine.

Perfect picnicking

With the summery weather, salads are an appealing choice. Today's recipe offers a bit of everything and is more an idea than a recipe. I added new season tomatoes, sweet bell peppers, local Kent strawberries, celery, walnuts, tofu and chickpeas to a bed of spinach and finished things off with a scattering of alfalfa sprouts and a drizzle of balsamic vinaigrette (for the observant amongst you, the photos were taken pre-vinaigrette).

Summer and spring in a bowl!

Easy, everything, summer salad

As per the title, this is a dish that lends itself to whatever you have to hand - throw in whatever fresh, bright ingredients you feel like

Serves 1 as a light meal

Vegan

Ingredients

1-1/2 cups baby spinach leaves

1 small red pepper, sliced

1 stick of celery, sliced

Handful of cherry tomatoes, halved

Handful of strawberries, dehulled and halved

Approximately 75g tofu, plain or pre-marinated and cooked

Approximately 1/4 cup cooked chickpes

Approximately 1/4 cup walnut halves

Approximately 2 tbsp alfalfa sprouts

Balsamic vinegareitte, or dressing of choice, to taste

Method

Place the spinach in a serving bowl or plate. Add all other ingredients except the sprouts and dressing and mix through or arrange as desired. Sprinkle over the sprouts and drizzle over the dressing. 

What are you enjoying this weekend?

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