Side Salads
In my opinion salads should always be on the side of every meal, they complete the meal like a good partner completes the other person. Side salads should compliment the meal without overpowering the taste of the main dish. I have sometimes had side salads in restaurants that had so much chili pepper that I couldn't even taste the main dish I had ordered. That is awful. Although side salads often are thought of as 'bland' they are not, they are supposed to be neutral. It obviously also depends on the main dish you are serving because if it is very strong tasting, like a strong curry, you might want to serve a mild raita (yoghurt salad) or if you are serving grilled chicken which is mild in taste you might want to serve salsa or Kenyan kachumbari (onion and tomato salad). The side salad always depends on the main dish.
Aduki Bean Sprouts
There are some tools available that are supposed to make your sprouting easier, however I have had fantastic results with just a glass jar and water.
Almond and Cucumber Salad
I know I say this about nearly all my recipes but this one truly is amazingly healthy. It contains healthy fats, calcium, protein, fibre, antioxidants and minerals.
Apple and Tamari Dressing
This is a lovely, fat free salad dressing which can also be served with nut patties, burgers, grilled vegetables and more.
Avocado Pineapple and Red Onion Salad
This salad is interesting and a bit different. You wouldn't necessarily bet on pineapple and red onion as a duet but it works!
Beet Salad - Two Versions (one spicy, one sweet)
Beets have been gaining more recognition in recent years in Iceland.
Beet Salad with Parmesan and Rocket Leaves
This is the perfect late summer salad. It has vibrant colours and a slightly sweet taste with a peppery kick. I adore beets (beetroots), especially baked as it brings out their subtle sweetness.
Carrot, Pineapple and Sultana Salad
An easy and very healthy salad, the perfect side dish for the barbecue. I have tasted a similar version of this salad several times in Kenya.
Chickpea Sprouts
I adore bean sprouts. They are so versatile and delicious. I often eat them as a snack, put them on my sandwich, in a salad or as a side dish with radishes, raisins and oranges.
Coconut and Banana Salad
My sister in law, Elin (who has travelled extensively through Africa along with my brother) often makes this accompaniment and serves with Indian or African food.
Kachumbari (Tomato and Onion Salad) from Africa
This recipe was given to my by my sister in law, Lucy Mwangi who is from Kenya. Wherever I have travelled in East Africa, I have always been served a similar salad.
Mayonnaise
Mayonnaise which you can buy from your local supermarket is usually absolutely packed with additives and bad stuff.
Moroccan Orange and Olive Salad
This is a exceptionally lovely salad and a bit different than the salads we are used to since there is no lettuce or anything green in it.
Mung Bean Sprouts
I love bean sprouts. They are so healthy and versatile. I often eat them on their own like a snack or I use them in salads, on sandwiches and even in casseroles.
Mustard Sauce
I use mustard sauce with everything, on my salad, my sandwich, on nut patties, with fish, with grilled vegetables, as a dip for raw vegetables...you name it.
Pineapple and Beetroot Salad from Naivasha
I remember vividly when I saw this salad for the first time. I was in Naivasha, Kenya, at a small lodge just by Lake Naivasha.
Salsa (Tomato Salsa)
I love tomato salsa. It is one of those healthy side dishes you can even order at a crap restaurant, serving disgusting food and it will still be mostly healthy and most often delicious.
Tanzanian Sambaro Carrots
These carrots I often call "carrots with a twist" and I love them served as a side dish of African or Indian food.
