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Summer Green Salad.

A super simple salad that is full of flavour and so easy to make! This is definitely a throw it all in the bowl and see what happens recipe. The measurements for this make a large bowl full, so if its for yourself or two people you can half the amounts.


1/2 white cabbage

1 red onion

1/2 cucumber

2 handfuls of spinach

1 clove garlic

1 tsp mint sauce

6 tsp olive oil

1 tsp yuzu

salt and pepper - 7 crunches of each

1 tsp oregano

squeeze half lemon

1 tbsp capers

1 spring onion

1 small handful pine nuts

*Where you can buy organic or support your local vegetable supermarket, Hodge Hill is wonderful and Stanleys Farm Shop has always been a favourite! Even better if you have grown your own!


  1. Well first things first, wash all the vegetables and salad leaves! This is a recipe where you throw it ALL in and mix it up.

  2. Start with the cabbage, shredded finely, Im a sucker for being precise with sizes I love everything super small! Chunky salads are just as amazing, find your flare.

  3. Add the red onion, cucumber, de stem the spinach and chop or shred finely.

  4. Finally add the clove of garlic, if you have any extras throw them in now!

  5. Mix the ingredients through so they are mixed well, now its time to add the wet ingredients.

  6. Add the olive oil, mint sauce, yuzu and lemon juice. Stir through and give it a taste.

  7. Begin to add the herbs, oregano, salt and pepper.

  8. It's worth leaving it all to settle and soak in the flavours.

  9. Finally add the capers and your pine nuts!

  10. Store in the fridge until ready to serve.

Great to enjoy on its own, as a side or even to pack out in a warm pitta bread. Its versatile and can always be adapted to your mood! It would be so good with a few olives thrown in!


V x



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