Ingredients
Ingredients – these are just suggestions, add and adapt as you see fit
The core
Cos lettuce, smaller leaves kept whole, larger leaves torn in half, washed and dried
Microgreens, pea-shoots or wasabi peas are both delicious, washed and dried
Avocado, sliced or scooped into rough chunks
Cucumber, we usually go with Lebanese, sliced
Added deliciousness
Parsley, chopped
Onions, spring or red, thinly sliced. We usually soak our sliced onions in lemon juice and a pinch of salt while we prepare the salad. This takes some of the harsher pungency away from their flavour
Cheese. We love dobs of Meredith Goat’s Feta, shavings of parmesan or chunks of blue
Nuts and seeds. Lightly toasted, roughly chopped walnuts, pine nuts, sunflower seeds, pumpkin seeds
Dressing – again, just a suggestion. You could make a vinaigrette instead or simply dress it with olive oil and salt and pep.
1-2 lemons juiced
Olive oil, a good coupla glugs
salt
pepper
Summary
Oo, we love a big green salad, it’s such an easy, fresh, friendly side – “what else should we have?” you’ll ask, “A green salad!” they’ll reply! Everything below is just a gentle guide; green salads are adaptable, adjustable, dynamic dishes – they’ll even take on another colour if your taste buds desire it!
Big Green Salad
We place all of the lettuce, microgreens and herbs in a large shallow bowl (when it comes to dressing it’s easier to hit every leaf).We scatter the cucumber on top of that and dot the top with avo and onions if using. For the dressing, mix all the ingredients in a jam jar and shake until combined, then, right before serving (this is important, you don’t want to dress a salad until you’re ready to eat it) pour it evenly over everything.
Core green:
Added yummy extras:
