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Add it to leafy salads, perhaps with toasted pecans.
For leafy salads, try a mixture of chicories, like Belgian endive, radicchio, escarole and treviso.
Leafy salads have their place, yes, but so do salads with no leaves or minimal leaves.
According to the British Leafy Salad Association, we're consuming more leafy salads than ever.
I sprinkle it on everything from leafy salads and roast veg to legume-based spreads and dips.
By percentage, the most wasted food is lettuce and leafy salads, of which consumers throw away 38% (64,000 tonnes) of all they buy.
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Serve with a light leafy salad.
You don't need to do anything elaborate afterwards, just serve with a simple leafy salad.
A leafy salad, maybe one adorned with orange segments and olives, often fills that void.
According to sustainability group Wrap, in 2012 lettuce accounted for £270m of avoidable food waste, while leafy salad accounted for £150m.
A leafy salad is always a part of my day, be it all green, or combined with a few carefully chosen ingredients and thoughtfully dressed.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com