Green Spring Salad

Bright and fresh, this salad pairs a creamy avocado-tahini-basil dressing with crisp lettuce, broccoli, sweet peas, and a pop of pink from chioggia beet. Simple, seasonal, and full of texture.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: Healthy
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

Salad Dressing
  • 1 avocado, pitted and flesh scooped
  • 1 lemon
  • 2 tablespoon tahini
  • 2 tablespoon olive oil
  • Large handful fresh basil
  • 1 tablespoon miso paste
  • Salt & pepper, to taste
  • Water, to thin
Salad Greens
  • 2 heads lettuce
  • 1 head of broccoli chopped into florets cone #3
  • 1 cup fresh green peas can also use frozen
  • 1 beetroot chiogga cone #4
  • 2 tablespoons sesame seeds
  • 2 tablespoons pumpkin seeds
  • Handful sprouts of choice- or pea shoots

Equipment

  • Food processor or blender
  • Chef's knife
  • Cutting board
  • Large mixing bowl

Method
 

  1. Simply whizz all the ingredients together in a lil' food processor or blender, or mash the avocado by hand and stir in the remaining ingredients.Set aside while you prepare the salad.
  2. Set aside while you prepare the salad.
  3. For the greens- chop and set aside.
  4. Chop your beet in thin slices with cone #4 Place in the bowl with the lettuce.
  5. Add thawed peas and broccoli and add to the large bowl with the other salad ingredients and dressing.
  6. Toss together with the salad.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future
www.makethebestsalads.com

 

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