It’s Spring here in Australia, and it’s a great time for salads! So glad the winter is finally coming to an end (some would argue that we don’t even have a winter here in sunny Queensland!) and the days are getting warmer, with flowers blooming and the sweet smell of jasmine in the air. This Atlantis Salad is a wonderful salad to add to your salad recipe collection!
Salads are a bit underrated, I find! There used to be a time where I would eat a salad for dinner every night – together with whatever else I was having, as we had fresh greens in the garden all year round. Josh and I are just establishing our veggie garden at the moment, so we don’t have greens on hand all the time (yet!)
Without a doubt, the sundried tomatoes are the hero in this salad! Their tartness and depth of flavour really makes it! The fried shallots are also a great addition, and the pickles give it a nice pickly crunch!
If you like to spice yours up a bit, add some chilli flakes to the salad, and some cayenne pepper to the dressing. That should give it a nice kick!
Why did we call this salad Atlantis Salad, you may ask? Well, we couldn’t just call it Vegan Salad. That would be ultra boring. So, Josh looked at the bookshelf and there was a book there called Atlantis. So, we called it Atlantis salad.
Here’s a video on our YouTube channel on how we make it:
- 2 cups mixed salad greens washed
- 1/3 cup Cucumber sliced
- 1/2 cup carrots grated
- 1/4 cup olives chopped
- 1/4 cup sundried tomatoes sliced
- 4 small pickled gherkins sliced
- 1 Tbsp dried/fried onion
- 2 Tbsp tahini
- 1 tsp ginger grated
- 1 tsp capers
- 1/2 tsp seeded mustard
- 1 Tbsp pickle juice
- 1 Tbsp Sundried tomato oil
- 1 tsp lemon juice
- 2 Tbsp water
Mix all the salad ingredients in a large bowl
Blend the dressing ingredients in a nutri bullet or magic bullet. Pour over salad ingredients and mix through well