A lovely green salad.
Serves 2
Ingredients:
40g pea shoots
40g mixed herb salad leaves
1 head red chicory, sliced
1 head white chicory, sliced
A handful mixed sprouts such as mung, alfalfa, broccoli
75g edamame beans, cooked
1 ripe avocado, sliced
Lemon dressing:
100ml extra virgin olive oil
30ml cider vinegar
Zest and juice of ½ lemon
1 tsp Dijon mustard
1 tbps chopped flat leaf parsley
1 tbps chopped chives
Sea salt and pepper
Method:
Wash the salad and dry well.
Mix the salad dressing ingredients in a jam jar and shake well to mix together (alternatively place in a small bowl and whisk together)
When you are ready to serve, mix the salad ingredients together in a serving bowl and add enough dressing to coat the leaves (but don’t drown them in the dressing!)
*Add anything you have to hand to this - a great way to use left over vegetables from your fridge
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