Quick & EasY spinach SALAD (VEGAN).

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​MY VERSION OF QUICK & EASY 
#HEALTHYFASTFOOD

You'll have to excuse the photography. I'm still getting used to this and trying to figure out the best way to take photographs in general. Learning in progress. Anyway, back to the post; I was stuck at home today and needed something quick, healthy and somewhat filling. I always default to Salads, perhaps because I grew up in the Mediterranean, and those were the most readily available goods or maybe because I have always been health conscious and spent most of my life on somewhat of a diet.

Nevertheless, this type of dish is liked by most people (except for the green averse) and can be made in  under five minutes (depending on your chopping skills). I always recommend leaving Salad greens and any vegetables you may want to add, at room temperature, as it makes a big difference to the acidity and taste of the salad. 

INGREDIENTS:
1 Bag of Lettuce (Mixed Greens)
1 Green Apple
¼ Cup of Chopped Red onion
2 Small Avocados (Scooped into balls)
A nice handful of Cherry Tomatoes (Halved)
1 Tsp of Capers

For the dressing:
½ Lemon (Juice)
½ Cup of Olive Oil
2 tsp of Salt
2 tsp of freshly ground pepper
1 Generous Squirt of Grainy Mustard (I used Inglehoffer Original Sone Ground Mustard)

Pour lettuce into large salad bowl, add chopped onion, tomatoes and apples, as well as the avocado balls. Then sprinkle the capers and add the dressing. Mix thoroughly so dressing covers all the leaves and makes the salad look sweaty with oil. Taste before serving. You may need more salt or maybe oil. It's a very personal thing, just make sure there is enough dressing to soak every leaf. There is nothing worse than an underdressed salad. Serve on a plate and Enjoy! 

Photograph: Alexandra Black