Bowled over for Salad Season!

It’s that time of year again, when ‘a nice salad’ becomes the ubiquitous answer to all manner of meal-shaped conundrums.

Thankfully, the Buddah Bowl puts paid to all ‘rabbit food’ connotations this trend might have, and it’s primarily through this one-in-one phenomenon, that healthy eating has found its easiest and most delicious outlet.

What I particularly enjoy about this dish, in particular, isn’t just the aesthetic (although you can’t beat ‘pretty’ food) but also the endless permutations of possible ingredients, which leaves no margin for falling in a summer salad rut.

For this particular salad, I combined chick peas, watercress, rocket, cucumber, avocado, sweet potato, pomegranate seeds, feta, salmon, and plenty of Linwoods activated nuts and spouted Sunflower seeds.

These latter ingredients are arguably the ‘secret’ ones, to which the dish owes most of its taste and nutritional value. The reason, owes to the healthful amounts of omega 3 fats and protein that these whole foods supply, not to mention that all important ‘crunch’ that they add to what would otherwise be a rather one-dimensional salad.

Once ‘arranged’, the buddah bowl can be mixed before serving, and keeps in the fridge for up to 24 hours (after this, the salad leaves may start to wilt slightly.)

Best served with warm focaccia bread... and plenty of sunshine.

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