Green salad

TOP_AW17_IBS046 greenSalad

Green salad
Prep time
Cook time
Total time
Serves: 4
  • 4 boiled eggs
  • 1 bunch of kale, washed and roughly chopped
  • 1 bunch of asparagus, washed and roughly chopped
  • 1 bunch of broccolini, washed and sliced
  • 1 large handful of green beans, washed and roughly chopped
  • ½ avocado, roughly chopped
  • 10 fresh basil leaves
  • ¼ cup of fresh parsley leaves
  • 2 spring onions finely sliced
  • ¼ cup of mixed nuts and seeds
  • 1 teaspoon of nigella seeds
  • 3 tablespoon s of extra virgin olive oil
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • Saurekraut or kimchi to serve, optional
  • Salt and pepper to taste
  1. Steam the kale, asparagus, broccolini, green beans over simmering water for 2 minutes over
  2. Prepare a large bowl with iced water
  3. Remove the vegetables from heat and quickly place them in a bowl of iced water this stops the cooking process and keeps them nice and crunchy.
  4. Drain the vegetables and place them in a large serving bowl
  5. Put the nuts, seeds and fresh herbs in with the vegetables, mix until well combined
  6. Cut the eggs into quarters, scatter them on top of the salad
  7. To make the dressing whisk the olive oil, lemon juice and garlic clove in a small bowl. Season with salt and pepper.
  8. Pour the dressing over the vegetables, stir to combine.
  9. Divide salad over 4 plates and top with avocado and saurekaraut, kimchi and boiled egg.
If you don't want eggs you can add pulled pork or leftover roast chicken to the salad


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