I was in the mood for a healthy salad but an experimental one too, and I wanted to try out a spoonful of funky new flavours.
So I decided to cut the veggies and fruit into incy-wincy pieces and the minute the words “incy-wincy” popped into mind, all I could hear in my head was: “She wore an incy-wincy, teeny weeny yellow polka dot bikini... and while I couldn’t get it out of my head I thought at least it’s an appropriate song for a summer salad.
I am not sure if it’s for everyone (after all some people don’t like the Archies, would you believe) and as for the salad, I know some people don’t like to mix their fruit and veggies, but I’m not one for segregation and it worked a treat for me and mine. I loved the tangy/sweetness from the marriage of munchables not meant to mix, meeting in the melting pot of my mouth. These tiny tomatoes literally burst between your teeth whenever you bite them, it’s delightful (brings whole new meaning to ‘love bite’). Needless to say, healthy and FRESSSSSSHHHH, and just right for a summer holiday. Now if you’ll excuse, I’m off to put on my Cliff Richard record.
1 mango cut into incy- wincy square pieces
2 cucumbers cut into incy- wincy pieces
2 kiewie fruit cut into incy-wincy pieces
½ red capsicum cut into incy-wincy pieces
½ yellow capsicum into incy-wincy pieces
1 carrot cut into incy-wincy pieces
1 punnet of tomberry tomatoes
2 handfuls of fresh spinach finely chopped
1 table spoon lemon juice or apple cider vinegar
3 table spoon olive oil
½- 1 teaspoon Dijon Mustard
1 teaspoon honey (optional)
½ teaspoon salt
½ teaspoon pepper
Place the salad dressing ingredients in a jar close lid tightly and shake well until all ingredients are well incorporated and mustard has dissolved.