How was your holiday season? I hope you were able to spend a lot of quality time with your loved ones.

Now that the New Year has rolled around and we are well and truly into summer (at least here in Australia), a lot of us are recoiling in horror from our holiday indulgences and promising ourselves to do better this year.

In celebration of that sentiment, and the soaring temperatures, I’ve decided to share some of my favourite salad recipes with you this month – a different one each week.

We’re kicking of our Summer Salad Month with the Layered Garden Salad. I love it because it’s quick and easy, you can use whatever veggies are lurking in the bottom of your fridge, and best of all, it’s a one-dish dish (you know how I love to avoid washing up as much as I can!).

You don’t even need a salad bowl, in fact, in the photo here, I’ve served in in a square ceramic baking dish!

Print Recipe

Layered Garden Salad

Course: Salad, Vegetables

Cuisine: Dairy-free, Gluten-free, Vegan, Vegetarian

Ingredients

• 1/2 lettuce shredded
• 6 button mushrooms sliced
• 1 capsicum any colour sliced
• 1 red onion thinly sliced
• 3 in roma tomatoes cut into wedges
• 1 small bunch fresh parsley chopped
• 2 tbsp extra virgin olive oil

Instructions

• Layer vegetables in serving dish - lettuce, then mushrooms, capsicum, onions, tomato and topped with parsley.
• Drizzle with olive oil.