Salads and evening sunshine! A dynamic duo. This refreshing and wholesome spring veggie salad is great for an evening picnic or BBQ.
Serves 4
Ingredients
Green goddess dressing
½ avocado
½ tablespoon white wine vinegar
2 tablespoons tangelo juice
¼ cup mint leaves
¼ cup basil leaves
¼ cup chives
½ tablespoon olive oil
½ tablespoon tahini
2–4 tablespoons water
Spring vegetable salad
150g snow peas
1 ½ tangelo
½ avocado
1 courgette
1 Lebanese cucumber
1 bunch Radish
100g wild rocket leaves
½ tablespoon olive oil
½ tablespoon white wine vinegar
To serve
20g pea tendrils
30g toasted pumpkin seeds
Methods
Bring a small pot of water to the boil.
1. Add all green goddess dressing ingredients (except water) to a food processor or blender and blend till smooth. Slowly add water until you have a consistency like a thin mayonnaise. Season well with salt and pepper to taste.
2. Add snow peas to pot of boiling water, cook for about 1 minute until bright green. Drain and refresh under cold water. Set aside.
3. Cut tangelo into segments; dice avocado 1cm; peel courgette into long thin ribbons; cut cucumber in half-length ways and slice 0.5cm on an angle; thinly slice radish. Add to a large bowl along with remaining spring vegetable salad ingredients and toss to combine. Season with salt and pepper.
To serve, place spring vegetable salad onto a platter or plates and drizzle over green goddess dressing. Sprinkle over pea tendrils and toasted pumpkin seeds.
Nutritional Info (per serve)
Energy (kJ): 1005
Energy (Cal): 240
Carbohydrate (g): 8.2
Protein (g): 6.3
Fat (g): 19.4
Saturated Fat (g): 3.0
Sugars (g): 6.5
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