Chicory + Rye Salad with Plums
Salads often get a bad reputation for being boring, unsatisfying, and a downright chore to eat. That's because the first thing that usually comes to mind is the standard chopped romaine, one or two grape tomatoes, a couple of cucumber slices and a drizzle of italian store bought dressing - or is that just my childhood? I'm here to tell you that salads don't have to be a bore, and with the right ingredients, they can be an exciting, and filling meal in itself! That's right, a FILLING salad that makes a meal. A salad like my chicory rye salad with plums.
Check out my top tips for making salads filling below!
To make salads more filling, try and include a variety of different tastes, textures, colors and food groups.
Choose one (or more!) from each category below for a salad that goes from drab to fab:
Greens: arugula, romaine, spring lettuce, baby lettuce, kale, chard, or cabbage
Vegetables: tomatoes, carrots, beets, cucumber, onion, leftovers - if it came from the ground, go for it!
Fruits: fresh or dried - plums, apples, pears, oranges, berries - anything goes!
Grains: rice, quinoa, barley, rye, freekeh, pasta, or potatoes
Protein: tuna, cheese, hard boiled eggs, tofu, grilled meat, tempeh, cooked beans
Fats: avocado, olives, nuts, seeds
Flavor: fresh herbs, nutritional yeast
Adding textures and flavors to your salad mean that no two are alike, and you won't get bored of the same cookie-cutter bowl of greens = more excitement on your plate!
Chicory & Rye Salad with Plums
Total time: 45 min
1/2 cup rye grains ( 100 g)
2 cups water (500ml)
pinch sea salt4 heads chicory torn
3 handfuls rocket arugula
3 plums quartered
1/4 cup walnuts
1/4 cup fresh dill, chopped
2 radishes thinly sliced
1 lemon zested
1 lemon juiced
3 tbsp olive oil
1 tsp dijon mustard
1 tsp maple syrup
Cook the rye berries: : In a saucepan, combine rye, water and salt. Bring to a boil, reduce heat, cover and simmer for 30-45 minutes or until tender. Drain and set aside.
Meanwhile, toast walnuts on a baking tray at 180C/350F for 5-10 minutes. Let cool and chop.
In a large bowl, combine chicory, rocket, and plums.
Whisk together all dressing ingredients.
Add cooled rye berries to salad, toss with dressing. Top with walnuts.