Super Green Salad (Almost Raw)
Packed with nutrition, texture and flavour, mostly raw and dressed with such a simple olive oil and herb dressing, I just love this super green salad.
For the salad:
1 large brown potato, steamed, not peeled, cut into bite size pieces
1 small head (2 cups) very lightly steamed broccoli, cut into small florets
½ cup mung bean sprouts
1/2 small avocado, peeled and diced
1/2 small cucumber, finely sliced
1 handful (1 cup) green beans, tops removed and cut into 3
½ cup finely sliced spring onions
1/2 cup finely sliced celery
1 handful (1 cup) snow peas, tops removed and thinly sliced length ways
1 cup green cabbage, finely shredded
½ cup kale leaves, finely shredded
1 cup baby rocket
2 cups baby spinach leaves
Handful raw almonds
For the dressing
1 cup coriander leaves, washed and drained
½ cup sweet basil leaves, gently washed and drained
¼ cup fresh lemon juice
1 cup good quality cold pressed olive oil
Salt/pepper to taste
For the salad:
Combine all ingredients into a large bowl and mix well. Place into a serving dish.
For the dressing:
Blend all ingredients till smooth. Drizzle over the salad and serve.
Yields: We enjoy this as a huge main meal salad for 2. Alternatively it is a polite side dish for 4-6.
Time: 20 mins to prepare all the salad ingredients. 5 – 10 minutes to make the dressing.
Notes: If you eat tofu it’s a nice addition or can be used instead of the potato.
The dressing yields enough for 2-3 salads. I make it up in bigger batches and use it in any other salads, drizzle it into mash potato or use it as a dipping sauce.
Do not dress the salad until just before it is to be served.