Chicory + Rye Salad with Plums

Salads often get a bad reputation for being boring, unsatisfying, and a downright chore to eat. That's because the first thing that usually comes to mind is the standard chopped romaine, one or two grape tomatoes, a couple of cucumber slices and a drizzle of italian store bought dressing - or is that just my childhood? I'm here to tell you that salads don't have to be a bore, and with the right ingredients, they can be an exciting, and filling meal in itself! That's right, a FILLING salad that makes a meal. A salad like my chicory rye salad with plums.

Check out my top tips for making salads filling below!

To make salads more filling, try and include a variety of different tastes, textures, colors and food groups.

Choose one (or more!) from each category below for a salad that goes from drab to fab:

• Greens: arugula, romaine, spring lettuce, baby lettuce, kale, chard, or cabbage

• Vegetables: tomatoes, carrots, beets, cucumber, onion, leftovers - if it came from the ground, go for it!

• Fruits: fresh or dried - plums, apples, pears, oranges, berries - anything goes!

• Grains: rice, quinoa, barley, rye, freekeh, pasta, or potatoes

• Protein: tuna, cheese, hard boiled eggs, tofu, grilled meat, tempeh, cooked beans

• Fats: avocado, olives, nuts, seeds

• Flavor: fresh herbs, nutritional yeast

Adding textures and flavors to your salad mean that no two are alike, and you won't get bored of the same cookie-cutter bowl of greens = more excitement on your plate!

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Chicory & Rye Salad with Plums

Total time: 45 min

Servings: 4

Ingredients

• 1/2 cup rye grains ( 100 g)

• 2 cups water (500ml)

• pinch sea salt4 heads chicory torn

• 3 handfuls rocket arugula

• 3 plums quartered

• 1/4 cup walnuts

• 1/4 cup fresh dill, chopped

• 2 radishes thinly sliced

Dressing

• 1 lemon zested

• 1 lemon juiced

• 3 tbsp olive oil

• 1 tsp dijon mustard

• 1 tsp maple syrup

Instructions

1. Cook the rye berries: : In a saucepan, combine rye, water and salt. Bring to a boil, reduce heat, cover and simmer for 30-45 minutes or until tender. Drain and set aside.

2. Meanwhile, toast walnuts on a baking tray at 180C/350F for 5-10 minutes. Let cool and chop.

3. In a large bowl, combine chicory, rocket, and plums.

4. Whisk together all dressing ingredients.

5. Add cooled rye berries to salad, toss with dressing. Top with walnuts.

#chicory #saladdressing #vegan