How to create a fresh yet spicy salad? Well let me introduce you my salad recipe
Extra Vergine olive oil
Salt & Pepper
Fresh Mint leaves
peppadew (non-spicy food eaters: use cherry tomatos)
Let’s start with the Lemon vinaigrette. I love this light, refreshing dressing. It’s great on salads, of course, but you can also drizzle it on veggies, fish, chicken, couscous, or anywhere you like.
Squeeze the juice from one half of the lemon into a bowl. Reserve the other lemon half in case you need to use it later on in the recipe. Be sure to remove any lemon seeds that may have fallen into the bowl. Sprinkle the lemon juice lightly with sea salt. Pour the extra virgin olive oil into the bowl in a slow, thin stream, and continue whisking until the lemon juice and oil have combined and finish it off with some black pepper. Cut the veggies in to a nice bowl and pour the dressing into the salad!
Et voila, healthy salad is served