Christmas Garden Salad
This garden salad recipe is a fresh, colourful side for Christmas lunch when the South African summer calls for something cool. Crunchy vegetables and a light lemon dressing balance the richer dishes on the table.
Yellow pepper adds sweetness, carrot ribbons bring colour, and a handful of parsley keeps each forkful bright. There is no cooking involved, so you can leave the oven for the roast potatoes.
Why it works on a South African Christmas table
It sits happily beside cold gammon, roast chicken or chops straight off the braai. Prepare the vegetables and dressing separately, then bring everything together as everyone sits down to eat.
Ingredients
For the dressing
Instructions
- 1Whisk the lemon juice, mustard, honey, lemon zest, salt and black pepper in a small bowl. Slowly whisk in the olive oil until the dressing looks evenly blended.
- 2Slice the red onion into fine slivers and stir them into the dressing. Leave for about 10 minutes while you cut the remaining vegetables; this helps soften the onion's sharpness.
- 3Cut the cucumber lengthways into quarters, then into chunky pieces. Slice the yellow pepper into narrow strips and shave the carrots into ribbons with a vegetable peeler.
- 4Tear the lettuce into generous pieces and spread it over a wide serving platter. Make sure there is no water clinging to the leaves, as this will dilute the dressing.
- 5Scatter the cucumber, tomatoes, pepper and carrot ribbons over the lettuce. Add the parsley, reserving a little for the top. If you are not serving yet, cover and refrigerate the vegetables and dressing separately.
- 6At serving time, stir the dressing and spoon the onion slivers over the salad. Drizzle over half the dressing, gently lift the vegetables to distribute it, then add more dressing as needed. Taste, adjust the salt and finish with the reserved parsley.
Nutrition (per serving)
- Calories
- 107 kcal
- Carbohydrates
- 8 g
- Protein
- 1.5 g
- Fat
- 7.9 g
- Saturated fat
- 1.1 g
- Sugar
- 4.3 g
- Fibre
- 2.1 g
- Sodium
- 196 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the vegetables up to 4 hours ahead and refrigerate in covered containers. Keep the tomatoes separate until assembling to limit moisture on the lettuce.
- For a braai buffet, serve a smaller platter first and keep the remaining undressed salad chilled for a fresh refill.
- Use a vegetable peeler to make the carrot ribbons thin enough to fold easily; finely slice any remaining carrot centres.
- Offer leftover dressing in a small jug rather than soaking the leaves. Keep the dressed salad out of direct sun and serve promptly.
Frequently asked questions
Can I use iceberg lettuce instead?
Yes. Use the same trimmed weight and cut or tear it into bite-sized pieces. Dry it thoroughly before assembling the salad.
How can I make the dressing vegan?
Replace the honey with 5 ml maple syrup, or leave it out if you prefer a sharper lemon dressing.
Can I keep leftover dressed salad?
Refrigerate leftovers promptly in a covered container and eat within a day. The lettuce will soften, so this salad is best dressed only in the quantity you plan to serve.
