Consistency is key. But I haven’t been living by this mantra lately. Juggling work and blogging is so hard guys!!! The struggle of working and enduring traffic daily is grueling. I can’t even imagine what those who have kids and a family to take care of are going through.  So lately I have been on this rat race but where I come from, giving up is not an option. Being busy often translates to bad eating habits am I right? Or is it just me? I know it’s not just me so let’s get on it.

The simplest recipe out there for a busy bee is something that doesn’t have to be heated nor cooked. You guessed it! A fresh garden salad!!! But how can we make boring old rabbit food look appealing and tasty? While majority of us like to think that we are not easily duped, our sense of taste is repeatedly fooled by our sense of sight. Color is actually the first element noticed in the appearance of a food product. A research study by Fast Food Nation revealed that color affects our appetite and perception of food. Interesting facts right? So what point am I trying to make? Be innovative with your salad and splash on some colored veggies to enhance your appetite. Today’s blog is a recipe I thought up on the go and as usual, I let my creative juice flow.


  1. Lettuce
  2. Cherry tomatoes
  3. Carrots
  4. Olives
  5. Mint leaves
  6. White onion
  7. Cucumber
  8. Yellow and Green Peppers
  9. Lime

-Rinse all your ingredients with clean drinking water.

-Coarsely chop the lettuce.

-Slice the cherry tomatoes in half.

-Grate one carrot.

-Slice the yellow and green peppers into very thin strands.

-Slice the cucumber into thin circular shapes.

-Slice the onion into thin circular shapes.

-Slice the lime into four quarters (1/4).

PLATING is key.

-I chose a white plate with a splash of red to accentuate the vibrant fresh colors of the veggies.

-Started off by scattering the lettuce in the middle of the plate in a vertical manner.

-I stacked the cucumbers on each side.

-Scattered three onion rings, sliced cherry tomatoes, shredded carrots and olives on top of the lettuce.

-Crossed the yellow and green pepper strands and finished off by garnishing it with mint leaves.

-I placed ¼ slice of lime on each side as dressing. If this is not enough, you can use a salad dressing of your choice.

Tip #1 – This can be a meal prep idea. Carrying packed lunch to work reduces the chances of unhealthy eating habits. You can combine it with protein such as chicken, fish or lean meat.

Tip #2 – This can also be an appetizer idea that is easy and faster to make for your guests.

I believe this recipe will be a quick fix from a draining day. Eat good people!!!


Media One Camera: Canon 1100D

Foodography: Koko Spice X Ida Mutahi

Ingredients: Carrefour Two Rivers


Love(for food) always,

Koko X Spice