Spring Green Salad Recipe

Not only a great way to get your greens in, but this salad bowl is perfect for making the most of the seasonal spring vegetables.

Preparation Time

10 Minutes

Cooking Time

35 Minutes

Serves

3

Equipment

Oven, Chopping Board, Knife, Baking Trays, Weighing Scales, Measuring Spoons, Measuring Jug.

Ingredients

Salad Ingredients:

10 New potatoes

1 Medium head of broccoli, chopped into small florets

1 Courgette, cut into 1.5cm rounds

180g Asparagus, woody ends removed

150g Frozen edamame beans

100g Frozen peas

50g Almonds, roughly chopped

50g Rocket

2 Spring onions, thinly sliced

1 Avocado, sliced

25ml Extra virgin olive oil

Salt & pepper to season

Dressing Ingredients:

2 tbsp Extra virgin olive oil

2 tbsp Apple cider vinegar

1 tbsp Maple syrup

Juice of ½ Lemon

Method

Step 1:

Pre – heat an oven to 200oc.

Step 2:

Place the new potatoes into a saucepan of cold salted water. Bring to the boil and then simmer for 15 – 20 minutes or until just cooked. Drain and place into iced water to stop the cooking process.

Step 3:

Toss the broccoli florets in 1 tbsp of the olive oil, season with salt and pepper and transfer to a large baking tray.

Step 4:

Next take the courgette, coat each slice in 1 tsp of the olive oil, season with salt and pepper and add this to the baking tray too.

Step 5:

Pop the baking tray in a pre – heated oven and roast the vegetables for 7 – 8 minutes.

Step 6:

Meanwhile toss the asparagus in a tsp of olive oil, salt and pepper. Transfer the spears to a small baking sheet. Add these to the oven with the other roasted vegetables and roast for a further 5 minutes.

Step 7:

Place your peas and edamame beans in a bowl and cover with boiling water for 2 minutes to blanch them. Drain and set aside.

Step 8:

Make the salad dressing, by whisking all the ingredients together.

Step 9:

To serve, drain the potatoes. Place all the ingredients together in a large bowl and toss to combine with the dressing.