Zingy Spring Salad
This salad is fresh, zingy, revitalising, and deliciously crunchy. It requires very little cooking and makes a beautiful meal on its own or as a side dish to salmon, chicken, or a even slice of tart or quiche.
Servings 6 Timings: 20 minutes
Ingredients
100g spinach leaves
100g rocket
200g mangetout
200g fresh or frozen peas
5 asparagus spears, shaved
1 cup red radish, sliced
2 oranges, zest and flesh
50g hazelnuts, roughly chopped
Dressing:
4 tbsp hazelnut oil
2 tbsp extra virgin olive oil
½ lemon, juice
1 tbsp apple cider vinegar
1 tsp maple syrup
salt and pepper
Method
1. In a large mixing bowl, add the spinach and rocket leaves and mangetout.
2. If using frozen peas, pour over some boiling water and sit for 1 minute then drain, run under cold water and add to the bowl.
3. Add the shaved asparagus and sliced radish to the bowl followed by the orange zest.
4. Then peel both oranges, divide up the segments of the flesh, removing as much pith as possible, and add these to the bowl.
5. Finally add the chopped hazelnuts, dressing, toss well and taste for salt and pepper.
6. Serve on it’s own for a light lunch or as healthy side dish.
