Sometimes you just want to eat a whole cucumber… and all the other great crunchy greens that the spring harvest brings! Think herbs, peas, tenderstem greens and the last couple months of avocado season! Here, we help you build the tastiest yummiest crunchy salad for lunch or to serve as a side dish.
What You Need:
- 80-100g baby spinach leaves
- 40-50g watercress leaves
- 1 whole english cucumber
- 80-100g tenderstem broccoli
- 80-100g sugar snap peas
- 10g each basil, mint, Italian parsley or coriander
- 2 avocados, sliced
- 3-4 spring onions
- ⅓ cup sunflower seeds
- ⅓ pumpkin seeds
- 1 lemon, zested and juiced
- 2 TBSP olive oil
Method:
1/ Prepare a large salad platter or bowl and place the green leaves down as the base.
2/ Using a peeler, cut very thin slices of your tenderstem broccoli and add that, along with the sliced florets onto your green leaves.
3/ Using a peeler, create cucumber ribbons by peeling long thin slices lengthways. Scratter these on top of the leaves.
4/ Slice the sugar snap-peas lengthways, exposing some of the beautiful peas inside. Add these to the platter.
5/ Roughly chop the herbs and add to the bowl.
6/ Slice your avocado flesh and scatter on top of the salad layers.
7/ Thinly slice the white and pale green parts of the spring onions only and add these to the salad.
8/ Add your seeds to a dry pan set over medium heat and toast gently until just turning slightly golden and beginning to pop.
9/ Whisk together the lemon juice and olive oil and drizzle over the salad, garnishing with the seeds and zest.
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Looking for another fresh, crunchy salad to try? Make this Spring Greens salad recipe: https://medshieldmovement.co.za/spring-greens-salad-recipe/