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Simple Green Salad

Creating a simple green salad is both delicious and nutritious at any time of year. Try out this recipe with your favourite seasonal veggies and enjoy a refreshing and satisfying dish that complements any meal. Add toasted seeds and fresh herbs for extra flavour and texture.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 people
Calories: 330 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1 avocado chopped
  • 2 spring onions (scallions) finely chopped
  • 1 small lettuce or choice of leaves arugula, pea shoots, baby spinach, lamb's lettuce
  • 2 tablespoon fresh peas shelled
  • 30 g (2 tbsp) pumpkin seeds and/or walnuts
  • 1 apple (Granny Smith, Braeburn or Chantecler) chopped
  • 2 tablespoon fresh herbs (chives, parsley, chervil or basil) finely chopped
Simple French Dressing
  • 3 tablespoon olive oil extra virgin
  • 1 tablespoon white wine or cidre vinegar
  • ½ tsp each pepper and salt fleur de sel, Maldon flakes or Celtic sea salt

Instructions

    Cup of Yum
  1. Wash the salad leaves and dry by shaking them over the sink or, even better, with a salad spinner. Chop up all the other vegetables, fruit (if using) and place in a large salad bowl. Add the apple last (to avoid browning) and chopped fresh herbs.
  2. Toast the seeds and/or nuts. Place them in a non-stick frying pan without any oil and toast for just 3-5 minutes, depending on how you like them toasted. Shake about a few times in the pan for even toasting. Set aside on the counter to cool (see NOTES) then add to the bowl.
Simple French Dressing
  1. Pour the olive oil and vinegar into a jar or bowl with seasoning to your taste and mix well. Pour over the salad just before serving and toss well.

Notes

  • Delicious with lightly cooked fresh asparagus. Simply place in a pan of simmering water and heat for about 5 minutes. Cover with cold water, drain, dry and slice.
  • Optional extras: top with the likes of radishes, grated beetroot or carrot - even strawberries.
  • Toasted Seeds and Nuts: Make a bigger batch to toast and, once cool, keep the rest in an sealed jar for up to 6 weeks and sprinkle on more salads.
  • Nutritional Value per serving: 32% dietary fibre, 7g protein, 5% calcium, 22% iron and 15% potassium.