It goes without saying that a daily salad is a great idea, especially when the weather is warm. I wanted to include a very basic recipe for a garden salad in this book to remind people that simple is perfectly fine.

We don’t need to be super chefs every time we step foot in the kitchen, and sometimes cookbooks can make us feel a bit intimidated – and that goes for me, too. I buy cookbooks from the best chefs in the world and my jaw drops at the images and techniques. I view them as inspiration – I don’t think I will ever try to tackle their recipes. My goal or job is to inspire you, offer encouragement and give you the best advice I can on feeding your family nutritious meals. Enjoy!

• 1⁄2 iceberg lettuce leaves torn
• 6 button mushrooms sliced
• 1 Lebanese cucumbers sliced
• 10 cherry tomatoes halved
• 1 large carrots sliced
• 3 radishes thinly sliced
• 1 small handfull flat-leaf parsley

Dressing

• 185 mls extra virgin olive oil
• 125 mls raw apple cider vinegar
• 2 tablespoons lemon juice (optional)
• 1 teaspoon dried oregano
• sea salt Himalayan salt

• To make the dressing, combine all the ingredients in a jar or bottle with a tight-fitting lid. Cover, shake well and chill.
• Just before serving, combine all the salad ingredients in a large salad bowl. Pour the desired amount of dressing over the top and toss to mix.

• CALORIES: 557
• CARBS: 29g
• FATS: 45g
• PROTEIN: 6g

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