Updated: Jun 22

Time: 15 minutes, chopping & arranging

Serves: 2-4


  • 1/2 head of red leaf lettuce, about 4/5 cups- I use a mix of the frilly outside and some from the crunchy centre

  • 1 cup chopped fresh parsley

  • 1 cup shaved carrot, I use my peeler to shave thin slices

  • 1 cup celery- I use the heart/centre, it has soft leaves and is mild, crunchy and sweet

  • 6 button mushrooms sliced

  • 1/4 cup raisins

  • 1 tbsp sesame seeds

  • I generous pinch of sea salt and ground pepper, or to taste

  • 1 tsp red pepper flakes

  • Juice of 1/2 lemon

  • 1 tbsp tamari soy sauce

  • 1 tbsp balsamic vinegar

  • 2-3 tbsp your favourite olive oil


  • Rinse and chop all the ingredients, shave the carrot, slice the mushrooms. Add these all to a large salad bowl.

  • Sprinkle raisins and seeds on top.

  • Add sea salt and ground pepper to taste. Sprinkle the red pepper flakes.

  • Your choice to make the salad dressing in a side jar and then dress each serving. I would recommend this option if you do not think you will finish the entire salad- soggy leftover salad is a bummer!

  • To make the dressing, squeeze lemon, add vinegar, oil and tamari and whisk vigorously to combine- or do it in a mason jar and then pop on the lid, shake! Store on the shelf- use within 1-3 days or store in the fridge- use within 2 weeks, but bring to room temperature before use (the olive oil will coagulate).

Mix a little to let the dressing spread and top with your choice of protein. We chose smoked salmon and leftover steak.

With a little toasted baguette on the side this is a healthy & light meal :) Enjoy!