The hot days have hit early this year and I’ve not yet adjusted my fruit and vegetable buying habits. While I am buying what is seasonal, the ratio of vegetables I prefer cooked to vegetables I prefer raw is where some adjustment is needed. The bright side of this is some inventiveness in the salad making department.

Unfortunately I didn’t stop to photograph this one and I didn’t expect it to be quite so spectacularly delicious. I’m glad I noted down the ingredients because I will definitely be making this again.

Coriander Tossed Salad
1 bunch coriander, roughly chopped
2 handfuls snap peas, trimmed
2 carrots, finely sliced
1/2 cucumber, finely sliced
2 stalks celery, finely sliced
handful black olives
Juice of 1 orange
6 tablespoons macadamia oil
3 tablespoons white wine vinegar

  1. Toss salad ingedients
  2. Combine dressing ingredients and dress salad. Wait five minutes and serve.