How to Make a Delicious Sativa Verte Salad Au Natural in 10 Minutes
If you are looking for a healthy and vegan option for lunch, you might want to try Sativa Verte Salad Au Natural. This is a simple recipe that uses fresh ingredients and requires no cooking. You can enjoy this salad as it is or add some dressing of your choice. Here is how to make it.
1 head of lettuce, washed and chopped
2 tomatoes, diced
1 cucumber, sliced
1/4 cup of olives, pitted and halved
1/4 cup of feta cheese, crumbled (optional)
Salt and pepper to taste
In a large bowl, toss the lettuce, tomatoes, cucumber, olives and feta cheese together.
Season with salt and pepper to taste.
Serve on a large plate or in individual bowls.
Enjoy your Sativa Verte Salad Au Natural!
This salad is named after Sativa Verte, a gorgeous model who starred in a comedy/fantasy video called "Salad Au Natural" by NarrowmindedProd. In the video, she tries a new restaurant in town and orders the salad from the menu. But as the name suggests, she has to take off all her clothes in order to eat it. And she does! This video features a classical music soundtrack and is available on SoundCloud .
Benefits of Eating Salad
Eating salad every day can have many benefits for your health and well-being. Here are some of the reasons why you should include salad in your daily diet:
A natural source of fiber. Salad ingredients like leafy greens, vegetables, fruits, nuts and seeds are rich in dietary fiber, which can help lower cholesterol, control blood sugar, aid weight loss, improve digestion and prevent constipation.
Nutritional benefits of fresh fruits and vegetables. Fruits and vegetables are packed with vitamins, minerals, antioxidants and phytochemicals that can protect against various diseases, such as heart disease, stroke, cancer, diabetes, eye problems and inflammation. Eating a variety of colors can ensure that you get a wide range of nutrients in your salad.
Benefits of eating salad. Salad ingredients like yellow squash, yellow peppers, sweet potatoes, carrots and blueberries can boost your immune system, eyesight and skin health with their vitamin C and beta carotene content. Salad ingredients like spinach, kale, broccoli and avocado can provide iron, calcium, magnesium and potassium for strong bones and muscles. Salad ingredients like tomatoes, strawberries, grapes and cherries can offer lycopene, anthocyanins and resveratrol for heart health and anti-aging effects.
Salad Dressing Recipes
One of the best ways to enhance the flavor and nutrition of your salad is to make your own dressing. Homemade salad dressings are easy to make, and you can customize them to your taste and preferences. Here are some salad dressing recipes that you can try with your Sativa Verte Salad Au Natural:
French dressing. A classic recipe that everyone enjoys, made with oil and vinegar. To make, whisk 1 tsp Dijon mustard with 2 tbsp white wine vinegar, 6 tbsp extra virgin olive oil, a pinch of sugar and salt and pepper in a small bowl or shake together in a jam jar.
Honey & mustard dressing. Sweet with a little bit of heat, this is another popular combination. To make, stir together 2 tsp wholegrain mustard with 2 tsp honey and the juice of 1 lemon in a small bowl. Gradually stir in 6 tbsp extra virgin olive oil and season with salt and pepper.
Sesame & soy dressing. If you're looking for a subtly nutty, savoury flavor then this Asian-style dressing is ideal. To make, add 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tbsp groundnut oil, juice of 1 lime, ¼ tsp chilli flakes and 1 tsp honey to a small bowl and stir together.
Caesar dressing. A rich and creamy dressing that goes well with romaine lettuce and croutons. To make, blend together 2 small garlic cloves, 1 tsp anchovy paste, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 cup mayonnaise, ½ cup Parmesan cheese, salt and pepper in a food processor or blender.
Asian ginger dressing. A zesty dressing that adds a little heat to your salad. To make, grate a thumb-sized piece of ginger into a small bowl. Stir in 2 tsp wasabi paste, 6 tbsp rapeseed oil and 1 tbsp rice wine vinegar.
Salad Tips and Tricks
Now that you have some salad recipes to try, here are some tips and tricks to make your salads even better:
Wash and dry your greens well. Nothing ruins a salad like soggy or gritty lettuce. Use a salad spinner or a clean kitchen towel to remove excess water from your greens. Store them in a sealed container lined with paper towels in the fridge until ready to use.
Soften raw onions with water. Raw onions can add a nice crunch and flavor to salads, but they can also be too pungent or spicy for some people. To mellow them out, soak them in cold water for 10 to 15 minutes before adding them to your salad.
Make your own croutons. Store-bought croutons can be stale, bland, or full of preservatives. Making your own croutons is easy and allows you to customize them to your liking. Just toss bread cubes with olive oil, salt, pepper, and any herbs or spices you like, then bake them in a 375°F oven for 15 minutes or until golden and crisp.
Salt and drain cucumbers and zucchini. Cucumbers and zucchini are great additions to salads, but they can also release a lot of water and make your salad soggy. To prevent this, sprinkle them with salt and let them sit in a colander for 15 to 20 minutes before rinsing and patting them dry.
Add fresh fruit to green salads. Fresh fruit can add a burst of sweetness, color, and texture to green salads. Try adding sliced strawberries, blueberries, grapes, cherries, oranges, apples, pears, or any fruit you like to your salad. You can also use dried fruits like cranberries, raisins, apricots, or figs for a chewy contrast.
Rub the salad bowl with garlic. If you love the flavor of garlic but don't want to bite into raw cloves, try rubbing the inside of your salad bowl with a cut garlic clove before adding the greens and other ingredients. This will impart a subtle garlic aroma and taste to your salad without overpowering it.
Try this simple tip for perfectly dressed salads. The key to dressing a salad is to use just enough dressing to coat the leaves lightly without drowning them. A good rule of thumb is to use about 1/4 cup of dressing for every 8 cups of greens. To ensure even distribution, toss the salad with clean hands or tongs in a large bowl.
Salad Variations and Ideas
If you want to mix up your salad routine, there are endless ways to create new and exciting combinations. You can experiment with different greens, vegetables, fruits, nuts, seeds, cheeses, meats, seafood, grains, beans, herbs, spices, and dressings. Here are some salad variations and ideas to inspire you:
Caesar salad with anchovy dressing and fresh croutons. A classic salad that never goes out of style. To make the dressing, whisk together 2 small garlic cloves, 1 tsp anchovy paste, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 cup mayonnaise, ½ cup Parmesan cheese, salt and pepper in a food processor or blender. To make the croutons, toss bread cubes with olive oil, salt, pepper, and garlic powder and bake them in a 375°F oven for 15 minutes or until golden and crisp. Toss romaine lettuce with the dressing and croutons and enjoy.
Cobb salad with bacon and blue cheese. A hearty salad that can be a meal on its own. To make it, cook some bacon until crisp and chop it into bite-sized pieces. Hard-boil some eggs and chop them as well. Arrange some chopped lettuce on a large platter and top it with rows of bacon, eggs, cooked chicken breast, cherry tomatoes, avocado, and blue cheese crumbles. Drizzle with your favorite dressing or make your own by whisking together ¼ cup red wine vinegar, ¾ cup olive oil, 2 tsp Dijon mustard, salt and pepper.
Nicoise salad with potatoes, green beans, olives, and cured fish. A French-inspired salad that showcases the flavors of the Mediterranean. To make it, boil some small potatoes until tender and cut them into halves or quarters. Blanch some green beans until crisp-tender and drain them well. Arrange some mixed greens on a large platter and top them with the potatoes, green beans, black olives (preferably kalamata or nicoise), cherry tomatoes, hard-boiled eggs, and canned tuna or anchovies. Drizzle with a simple vinaigrette made with olive oil, lemon juice or vinegar, salt and pepper.
Radish, fennel, and Little Gem salad with ranch dressing. A crisp and refreshing salad that showcases the crunch of radishes and fennel. To make it, thinly slice some radishes and fennel bulbs (use a mandoline if you have one) and toss them with some lemon juice and salt. Cut some Little Gem lettuce (or romaine hearts) into bite-sized pieces and arrange them on a large platter. Top with the radish-fennel mixture and drizzle with your favorite ranch dressing or make your own by blending together ½ cup mayonnaise, ¼ cup buttermilk or yogurt, 2 tbsp chopped parsley or dill (or both), 1 tsp garlic powder (or fresh garlic), salt and pepper.
Shredded carrot salad with lemon juice, cumin, and fried mustard seeds. A simple but flavorful salad that can be made ahead of time. To make it, peel and grate some carrots (or use a food processor) and toss them with some lemon juice (or lime juice), olive oil (or vegetable oil), ground cumin (or coriander), salt and pepper. In a small skillet over medium-high heat, toast some mustard seeds until they start to pop (about 2 minutes). Sprinkle them over the carrot salad and serve cold or at room temperature.
Salads are a great way to enjoy fresh and nutritious foods in a delicious and satisfying way. Whether you want a simple green salad, a hearty main course salad, or a creative salad with fruits and nuts, there are endless possibilities to explore. You can also make your own dressings and croutons to add more flavor and texture to your salads. With these tips and recipes, you can make the best salads of your life. 4aad9cdaf3