Not So Basic Salad

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You can make friends with salad! Quick and easy to throw together, filling and delicious, what’s not to love about my Not So Basic Salad.

I am the biggest fan of salads! Not only is it an easy way to consume my daily vegetable intake, but the flavour options are endless.

It’s kinda my thing around here (here, being wherever my family and boyfriend are) to make killer salads. I always love making up new recipes and proving to my diners that salads can be tasty and filling!

My boyfriend (SD) is such a huge fan of my salads that they’re regularly requested when we’re together. Over the last few weeks with him in San Diego, I was making the recipe below, the recipe now known as my Not So Basic Salad.

This recipe came about when we were starving but too tired to head out to the shops. I went through the fridge and cupboards and pulled together thirteen ingredients that I thought would compliment each other…. and I was right.

This salad is so easy to throw together. It does take about twenty minutes to cook the corn, then the asparagus and then the steak, but totally worth the work!

Don’t like one or two of the ingredients? No problems! Feel free to substitute any of the ingredients. Maybe you’d rather cashews, lettuce or carrots.

I make friends with salad regularly and you can too with this recipe.

Now tell me dear reader, what’s a must-have ingredient in your salad?


1-2 steaks

Salt and pepper

2 corn cobs, husks removed

2 Tbs olive oil


4 handfuls of spinach

1/2 cucumber, chopped or mandolined

1 punnet cherry tomatoes, halved

1 handful snow peas, sliced

1 avocado, sliced

10 asparagus spears

2 Tbs pine nuts

Sprinkle of Parmesan or Cotija cheese


  1. Remove the steaks from the fridge, drizzle with oil and season with salt and pepper. Set aside.
  2. Heat 1 Tbs of the olive oil in a pan over med-high heat. Add corn and season with salt, pepper and paprika. Turn regularly until corn is cooked and slightly charred.
  3. While the corn is cooking, add spinach, cucumber, cherry tomatoes, snow peas and avocado to two plates.
  4. Once the corn has cooked, remove from the pan and allow to cool. Use the same pan to cook the asparagus, adding a tablespoon or two of water. Once cooked, remove the pan and add to the plates.
  5. Now put the pan on high, add your steaks and cook to your liking.
  6. As the steaks cook, carefully cut the corn off the cob. Spread over your salad.
  7. Once the steak is cooked, remove and allow to rest for five minutes. Slice and then add to the top of your salad.
  8. Drizzle with the remaining olive oil and sprinkle with the pine nuts and cheese.

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