Green Spring Salad
Serves: 4
Salad Dressing
1 avocado, pitted and flesh scooped
1 lemon, juiced
2 tablespoon tahini
2 tablespoon olive oil
Large handful fresh basil
1 teaspoon 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

For the dressing
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.
For the greens- chop and set aside
Chop your beet in thin slices with cone #4 Place in the bowl with the lettuce.
Add thawed peas and broccoli and add to the large bowl with the other salad ingredients and dressing. Toss together with the salad

recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future

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