Green Salad

“This is an incredible supper salad. Satisfying, fresh and easy to adapt to suit your available green veg selection and dressing taste preferences. Serve as is, or with some brown rice, quinoa or buckwheat noodles.”

SATISFYING, FRESH GREEN SALAD

INGREDIENTS:

SALAD:
1 x bunch asparagus
400g Sugar snap peas or Fine Green Beans
300g Edamame beans
300g spinach
1 ripe avocado – flesh cut into chunks
50g toasted white or black sesame seeds 

DRESSING OPTION 1:
1/2 ripe avocado
4 tbsp coconut milk Squeeze of runny honey or argave syrup
1 green chilli
Small bunch fresh basil
small bunch fresh coriander
2 Tbsp tamer or light soy sauce
4 Tbsp Rice Wine vinegar 

DRESSING OPTION 2:
2 tbsp chopped fresh tarragon
2 garlic cloves crushed
Chilli grinder or 1 mild fresh red chilli deseeded and chopped
Zest of 1 lemon
2tsp coriander
1tsp mustard seeds
1 or 2 Tbsp Olive Oil (lemon flavoured if you have it)

UTENSILS:

Chopping board
Sharp knives
Hand blender
Pestle & mortar

METHOD:

SALAD:
1. Cover & microwave the asparagus for 1 minute – until just tender.
2. Cut into 1 cm coins keeping the tips whole.
3. Repeat with the sugar snap peas/green beans and edamame beans.
4. Put the veg to one side and allow to cool, before placing on a large serving platter.

DRESSING 1:
1. Scoop the half avocado into a deep bowl, along with coconut milk, honey, chilli, half the basil & coriander, soy and vinegar and blitz with a hand blender until smooth.
2. Taste and add more soy, vinegar or honey if needed.
3. Put t 3. Put the spinach & cooked vegetables & cubed avocado onto a serving platter. Top with the dressing and the rest of the basil, coriander leaves and sesame seeds. 

DRESSING 2:
1. Put the chopped tarragon, lemon juice, crushed garlic & chilli in a bowl.
2. Heat the mustard & coriander seeds in a small saucepan with the oil, until they begin to pop & add to the other dressing ingredients.
3. Whisk together, adjust seasoning as necessary and pour over the salad & serve.

SERVING SUGGESTIONS

Serve as is, or with some brown rice, quinoa or buckwheat noodles.