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.

YOU NEED

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

YOU DO

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.