Spring Greens Salad
Elena DugganIngredients:
- 250g Asparagus, sliced on an angle into 10cm pieces
- 250g Green beans, sliced on an angle into 10cm pieces
- 150g Broad beans, frozen (if fresh, double shelled)
- 150g Green peas
- 150g Snow pieces, finely sliced on an angle
- 50g Spring onions, finely sliced on an angle
- 50g Baby spinach and or rocket
Dressing
- 100g EVOO
- 20g Sesame oil
- 2 lemons/ 50g Lemon juice plus zest
- 25g Stevia, optional
- 1 long red chili, finely diced
- 25g White and black sesame seeds, toasted and cooled
- White pepper, to taste
- Salt, to taste
Optional
- Leave out any vegetable you’re not a fan of and replace with one you like or increase quantity of your favourites.
Method:
- Prepare a large bowl of iced water and bring a large pot of water to the boil.
- In batches of each ingredient, blanch and refresh in iced water then drain well, asparagus, beans, peas, and snow peas. Timing will range from 30seconds to 3 minutes, watch for colour change to vibrant green, don’t cook for any longer as vegetables may become soggy and mushy – they should retain some crunch.
- While the vegetables are draining thoroughly, prepare the dressing. In a jug, thoroughly combine all ingredients and adjust seasonings to taste.
- In a large bowl or on a presentation plate, layer each of the greens so that the final layer a bit of everything is visible. Drizzle dressing over salad and loosely toss to allow salad to be coated and gain glossiness.
Notes
- You can add meat or vegetarian proteins if you wish increase nutrient density and satiation of good fats and protein.
- Feel free to make this dish your own, depending on the season, with your favourite greens.
- Add a whole avocado to the dressing for a greener, good fat rich option.
Health Notes:
- Gluten free
- Grain free
- Low Fructose / Minimal sugar
- Keto Friendly
- Dairy free
- Vegetarian
- Vegan
- Pescatarian
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
