Caitríona Redmond: How to make my green goddess salad for a budget-friendly picnic

Plus: the joys of a quick picnic - even when you're living with less

Pic: iStock

Picnics are magical. They don’t have to be a full meal to enjoy either. 

Consider the joy of a hot chip from a brown paper bag dowsed in salt and vinegar. You hop the chip from hand to hand as you wait for it to cool and blow out your cheeks trying not to burn your mouth from the delicacy of simple fried spuds. 

Or what about a 99 whether drizzled with syrup or decorated with sprinkles, eaten in the fresh sea air?

The simplest of foods take on an extra quality when they’re enjoyed outside. Whether they’re an elaborate affair, or a simple meal eaten on the go, a picnic is an affordable way to dine out. 

Fancy a no-frills lunch? Pack a couple of slices of buttered white bread and a bag of cheese and onion crisps, all washed down with a thermos of tea.

I try to break up the monotony of eating on a budget and sitting at the same dining table every day. 

When the weather is bad, I’ve been known to create a picnic in the living room complete with a blanket, food in the hand, and a video of the seaside on the television. 

Looking at the same walls and the same people, and eating at the same time every day can be comforting for some but it can feel stifling. 

It doesn’t matter how frequently I remind myself that this is for a greater plan of saving for the future and having greater life balance, I still find budgeting and living on less challenging at times.

When the grocery budget is tight, transporting what I’ve got to a new location feels like a meal plan refresh. 

Even if it’s only a few minutes away from the usual meal location the picnic has restorative qualities. 

One of the first things that we bought for our allotment ten years ago was a picnic table, and not a shed and for good reason. 

Community starts at the table or the picnic blanket when you choose to eat together. It’s a communal act of sharing and enjoying food. 

The kids thrive on this concept and the youngest boy will often grab a plate of dinner and take it straight to the garden so long as it’s not raining. The fresh air does him good.

There’s something special about eating al fresco, toes buried in the sand, and listening to the sea lap on the shore. 

It’s an escape from the desk and responsibilities; for a couple of minutes, I’m transported away from all my worries and sit in bliss. 

I could be anywhere in the Mediterranean where the place name begins with “Costa” but instead I’m ten minutes' walk from home. 

That short stroll bridges the gap between work and play. As I meander down the lane I can feel the stress of the morning sloughing off my shoulders.

The bag, thermos, and my heart feels lighter on the way home, but not my food budget. That is the point of a picnic.

Home Truths

While a picnic basket might be very attractive, the wicker gaps might not be the best choice for keeping food cold or warm. 

Freezer shopping bags and padding items are my secret weapons when it comes to transporting a picnic. Those insulated bags that clip or zip are perfect for the job and cheaper than a cooler.

To keep your picnic cold, freeze some water bottles the night before and pack your boxes and containers with the frozen bottles before travelling. 

When you arrive at your picnic destination you’ll have cold food and as a bonus, a lovely cold drink to enjoy, plus no heavy cool packs to heft around.

For warm food, layering up is the way to go, much like dressing in the Winter to stay warm. Use a freezer bag to start and wrap your warm food well. 

Use a fleece-lined picnic blanket to wrap around your well-sealed container and enjoy a warm spot to cosy up on as an added bonus.

Chicken Green Goddess Salad

This salad is a taste of spring with oodles of punchy flavour from the herbs in the dressing. Perfect for sunny picnics.

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 2-3 butterflied/flattened chicken fillets

• Pinch of salt and pepper

• 2 heads of little gem lettuce, chopped

• 1 carrot, grated

• 1 red onion, peeled and sliced

• 50-100g of toasted pine nuts

• For the dressing

• 100ml natural yoghurt

• 1 handful each of fresh mint, tarragon, chives, and dill

• 2 handfuls of fresh parsley

• Juice of 1 lemon

• 2 tbsp olive oil

• Salt and pepper to taste

Method

1. Season the chicken fillets well and grill or griddle the chicken until cooked.

2. Slice the chicken into bite-sized pieces.

3. Once the chicken is cool, combine with the lettuce, carrot, and red onion in a large bowl.

4. To make the dressing: combine the ingredients in a food processor and blend until smooth.

5. Taste the dressing and add more seasoning if required.

6. Add the dressing at the last minute to stop the soft leaves from becoming soggy.

7. Finish the salad by tumbling toasted pine nuts on top.