Salads are such an
easy, healthy dinner, and they can be varied endlessly. A recent salad consisted
of lettuce, tomatoes, cucumber, celery, radish sprouts (for some zing),
hard-boiled egg, and flaxseeds, and I made a simple dressing from olive oil,
ume plum seasoning, and tamari. It was delicious and filling.
To vary, use different
nuts or seeds or sprouts. Add peppers, olives, shredded beetroot or carrots, or
other vegetables. Even some fruits, such as apples, work well. For dressings,
use lemon juice, yogurt, herbs, vinegar, and various oils. And so on. Be imaginative!
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