Nature has given us greens in winter to keep our immune systems strong. This simple green salad lifts a meal & adds freshness.

As you may already know, as part of Jamie Oliver’s Food Revolution, I was one of 10 people selected to put my spin on 10 of Jamie’s favourite staple recipes. This is a task right up my alley as I just love the endless possibilities of food creation. So my next JamieOliver.com recipe ‘to save your life’ is a ‘simple green salad’.

I serve a simple green salad with most meals I make, especially in winter. Really, “salad in winter I hear you ask?” Absolutely – nature has given us an abundance of greens in winter for a reason, to keep our immune systems strong. Plus, the addition of a acid (citrus/vinegar) and oil dressing improves the absorption of fat soluble vitamins from your whole meal.

I find I cook more stodgy meals – casseroles, bakes, curries, slow cooks in winter and a simple green salad just lifts the meal and adds a little freshness. Many people think a salad needs lots of ingredients but it doesn’t, especially when you have cooked vegetables in your main meal.

I also love to add toasted seeds to my salads, it is a really simple way to add texture and crunch, as well as nourishing essential fats, vitamins and minerals.

So here it is, one of my favourite, very simple green salads.

Health benefits

Greens provide essential vitamins like vitamin A, vitamin C, and K, crucial for immunity, while the citrus dressing enhances fat-soluble vitamin absorption. The toasted seeds add a satisfying crunch and supply healthy fats, minerals, and antioxidants.

Ingredients

This mixed green salad recipe features a base of mixed greens (any you like such as baby spinach, butter lettuce, romaine, rocket etc) and toasted seeds for texture (sunflower seeds or pumpkin seeds are my favourite) Plus, a citrusy balsamic dressing that adds bright flavour with orange juice, zest, olive oil, and balsamic vinegar.

How to make this simple green salad

Wash and dry the greens, then toast the seeds in a pan until golden. Combine the dressing ingredients in a jar and shake well. Arrange the greens in a bowl, sprinkle with seeds, drizzle the dressing over, toss well just before serving.

Serving suggestions and how to store

Serve alongside casseroles, roasts, or curries to add lightness and freshness. Any extra seeds or dressing can be stored in the fridge for up to a week.

Vary this simple green salad to suit your dietary needs

Feel free to add any extra ingredients to this basic salad – tomatoes or cherry tomatoes, red onion, avocado, radish, cucumber, fresh herbs or any other fresh veggies. You can also add cheese like shaved parmesan, feta, goat cheese.

Timesaving tip

I wash my leaves when I get home from the market with my weekly shop. I wash them, spin in the salad spinner and then store them in a large airtight container lined with paper towel. They stay fresh all week and are ready to eat. It saves me time and money.

For more incredible, healthy and delicious salad recipes, click HERE.