More often than not, I cook dinner with only the ingredients on board i.e. no trip to the shop to get lettuce or tomato. If I want to make a salad it will often consist of tinned beans or quinoa and any vegetable I may have on board. Our fridge is not very big so I cannot often get veggies that take up a lot of space such lettuce, or veggies that damage easily. I do however sprout my own beans and seeds.
On this particular day in Broken Bay we were tucked away in Jerusalem Bay enjoying the seclusion when I had a hankering for a fresh salad with my dinner.
A search through my fridge revealed a carrot, half a zucchini, finger limes and a container of freshly sprouted mung beans. We also had oranges and some mustard seeds sprouting which were ready to use.
So here is what I did.
I made a salad with grated carrot and zucchini. Added peeled and chopped orange, mung beans, mustard sprouts and the pulp from one finger lime.
I served my salad topped with barbequed blue fin tuna (caught in South Australia) and finished it with a drizzle of dressing made with orange juice, Dijon mustard and olive oil. Garnished with more finger lime. Yum!
Note: Finger Lime is a delicate rainforest tree that naturally occurs as an understorey tree in SE Queensland and Northern NSW.
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