I’ve had a bad month of too many treats that have become a little more than treats. I had a little indulgence over Christmas which became ‘just one more day’, to become a whole month.
Now as the month of January comes to an end as as the Chinese New Year begins, it seems like the perfect point to get back on track and take better care of my body.
This began with this gorgeous salad which was a simple concoction of everything I fancied in a bowl and it turned out to be the best salad I have ever made.
I’m not a natural salad eater, I think, in part to growing up eating boring salads of iceberg lettuce, tomatoes and cucumber, but I have realised that with a little experimentation, a good mix of textures and a flavoursome dressing, salads can be an exciting, gourmet meal. Plus, you can have loads of food for few calories.
On another note, you may have noticed a few slight changes to the blog. I have decided to remove the Poppy’s Patisserie part of the name to make it just ‘Bunny Kitchen’. I think this is natural progression. When I first started this blog 3 years ago, it was called Poppy’s Patisserie with a focus of documenting my baking and vegetarian dishes. Now the ethos has changed somewhat, with a focus on vegan foods, not limited to baking, and the inclusion of anything related to veganism, animal rights and even DIY. I no longer felt that the title Poppy’s Patisserie reflected the content but that Bunny Kitchen alone was perfect. Besides, it’s less of a mouthful!
Also, I have finally (kind of) faced my Facebook fears and set up a profile and a Bunny Kitchen Facebook page! I freaked out a little when I clicked on my profile to see my phone number displayed to the world and that it seemed to know EVERYTHING about me! But I ploughed on and I’m hoping it will be an exciting new way of connecting with you all. So, if you could, please help me with my Facebook confidence issue by liking my page and being my friend 🙂 .
So, enough of the updates, now for the recipe.
Ingredients: Serves 2
- 1 tsp oil (I used almond)
- 1 clove of garlic (or garlic powder)
- A pinch of salt and pepper
- 50g bread, cubed (about 1 slice)
- 1 large handful of baby spinach, raw (about 75g)
- 1/4 of a cucumber, sliced into rounds (about 90g)
- 2 spring onions, trimmed and sliced into 1/2 inch rounds
- 1 blood orange, peeled with knife and segmented
- 2 tbsp pepper bruschetta dip, red pepper pesto or salsa
- 1 avocado, halved and sliced
- Heat the oil over a medium heat, add the garlic, a pinch of salt and pepper then add the bread cubes. Keep tossing for a few minutes until golden all over.
- Meanwhile, add the spinach, cucumber, spring onions and orange segments to a large bowl. Squeeze the remaining juice from the orange pulp into the bruschetta dip, pesto or salsa and mix to loosen adding a drop of water if necessary too get a dressing consistency. Toss half of the dressing with the salad.
- Add to the serving bowl and top with the avocado slices, croutons and drizzle over the remaining dressing.
High in dietary fiber
Very high in vitamin A
High in vitamin B6
Very high in vitamin C