I usually like my food to be warm or at least room temperature. I feel like it is easier to actually taste the food when it is served in this way. (except for ice cream that's a whole different kettle of fish best serve very cold)
I had a sandwich at an airport the other day which was cold in the middle really nasty and a waste of money. Too much food is served in this way.
So generally if I can I will eat my salads warm.
This is my contribution to the #greensaladrecipechallenge
1 tbs of grated ginger and 3 cloves of garlic chopped.
About 10oz of baby spinach and baby kale.
1 punnet of mushrooms cooked on a pan no water or oil required as mushrooms release enough water of their own.
Add cooked chopped beetroots to the mushrooms.
Add steamed cauliflower and avocado.
Enjoy!
Ingredients
- 1 tbs of grated ginger
- 3 cloves of garlic chopped
- 10oz of baby spinach and baby kale
- 1 punnet of brown mushrooms
- 4 cooked beetroots
- 1 10oz bag of cooked cauliflower
- 2 avocados
- Steam the ginger and garlic in 2 tbs of water in a large saucepan.
- Add the spinach and kale to the saucepan cover and allow to wilt on a low to medium heat.
- Cook the mushrooms on a dry pan.
- Add the cooked chopped beetroots to the cooked mushrooms and heat through.
- Microwave a 10oz bag of cauliflower.
- Divide between two bowls and add chopped avodado.
- Add salt and pepper to taste.
- Mix gently and the avocado will break down a little in the warm ingredients giving the consistency of a dressing.