A super green salad

This is my attempt to recreate a salad I ate for lunch in London recently. I had to substitute a few things but I was pleased with the result. I ate the ‘Avocado, Courgettes, Superfoods Salad’ at The Wolseley restaurant. Do give it a try. Its name does sound incredibly worthy, but it is very tasty on a hot summer day.

All the amounts are approximate, this salad served two. Feel free to add and subtract according to what ingredients you have. If the salad doesn’t look big enough for how hungry you are feeling, simply add another vegetable or handful of nuts. I resisted the temptation to add potatoes or tomatoes as the notion of a pure green salad was appealing, but don’t let that stop you.

Serves 2
A head of broccoli
Frozen peas
Rocket
Two handfuls of fresh basil
A bunch of asparagus
One avocado
A generous handful of assorted nuts [we used whole almonds]
2 tbsp of assorted seeds [we used pumpkin, sunflower, sesame and chia]
A generous helping of your favourite salad dressing [ours is traditional French, made with olive oil, apple cider vinegar, salt, pepper, and a tsp Dijon mustard]

Heat a dry frying pan on a high heat and toss in the nuts [chopped if they are large] and seeds. Stir quickly until they start to brown then remove from the heat and place in a bowl to cool.

Prepare the broccoli, separate into bite-sized pieces and cook quickly in boiling water. Be careful to remove from the heat while still crunchy, this salad does not work with over-cooked limp vegetables [eat them raw if you prefer]. Drain and rinse in cold running water. Set aside to drain completely.

While peas are cooking, prepare and cook the asparagus. As with the broccoli, be careful to undercook slightly. Drain and set aside.

Prepare the avocado, cut in half and remove the stone. Slice the flesh into bite-sized pieces.

Now assemble the salad. This is how I did it. First in the bottom of the serving bowl I put a layer of alfalfa seeds and fresh basil, followed by the cooked green vegetables. On top of that I placed the avocado then sprinkled the nuts and seeds.

Pour the dressing over the top, toss carefully to everything is coated, then serve. Alternative ingredients which would work well in this salad include:-
Courgette
Runner beans
Green beans
Salad onion
Cucumber
Raw spinach
Any salad leaves
Shredded raw Brussels sprouts
Sprouted lentils [from the chilled salad cabinet]
Edamame beans
Melon
Green apple
Any fresh herbs you have

If you like this, try:-
A mustardy leeks vinaigrette
Courgette flower frittata
Roasted chickpea Greek salad

Read more about The Wolseley and see its menus here.

5 to remember
mi intento – my attempt
recrear – to recreate
resistí a la tentación – I resisted the temptation
los ingredientes – the ingredients
alternativa – alternative

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A super green salad #recipe via @Spanish_Valley http://wp.me/p3dYp6-26a

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