Sex up your salad for Valentine's Day

16:00, Feb 01 2012
SALAD DAYS: Rocket, almonds and avocado will fire you up on Valentine's Day.

In the spirit of Valentine's Day and celebrating those we love, there are few greater presents than the gift of good health.

Regardless of whether foods actually have aphrodisiac qualities, hopefully a placebo effect works its magic on any sceptics and increases health, libido and fertility over a delicious meal.

Whatever you choose to feed your partner on Valentine's Day, keep in mind that less is more when it comes to meals - a meal of small plates leaves one hungry for more.

If you want to improve your beloved's health and boost your chances of some fun to follow dinner, try adding the following ingredients to your Valentine's Day dinner.

ROCKET: Start with a simple salad of rocket, almonds, avocado, and basil. These ingredients all have stimulating aphrodisiac effects and will generate feelings of wellbeing.

OYSTERS: Oysters have long been linked to sexual potency despite scientists and nutritionists finding this connection has little basis in fact. If you're an oyster lover, they are best enjoyed raw, sprinkled with a little garlic oil, lemon and fresh basil.


DARK CHOCOLATE: Make your own fruity fondue by preparing an assortment of bananas and fresh local berries. Gently melt some dark chocolate and place in a bowl in the centre of the fruit. Drizzle the fruit with manuka for extra benefit.


Wow your lucky partner with this salad, which includes heart-friendly almonds and a tangy lemon garlic dressing.


2 cloves garlic, crushed

1tsp flaky sea salt

2Tbsp fresh lemon juice

1Tbsp cider vinegar

1Tbsp Dijon mustard

Freshly ground black pepper

¼ cup extra virgin olive oil


1 bag rocket or baby salad greens

Handful of fresh basil, finely chopped

½ a red chilli, finely chopped

½ a ripe avocado, thinly sliced

½ cup roasted almonds (roast in an oven preheated to 180C for 15 minutes, then set aside to cool)

For the dressing, place the garlic, salt, lemon juice, vinegar, mustard and pepper in a large salad bowl. Whisk well, then slowly drizzle in the oil (use a stick blender if you have one).

When you're ready to eat, gently toss the rocket, basil, almonds and chilli through the dressing. Top with the sliced avocado and a sprinkling of flaky sea salt. Serves two.

Sarah Wadsworth, a member of the New Zealand Guild of Food Writers, is a food blogger, forager and recipe creator. For more of her recipes, visit seasonal

Fairfax Media