Blog

Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

GREEN SALAD & AVOCADO LIME DRESSING

I often remember walking with my beloved mother along the creek that flowed by our house to a little pond where watercress grew wild near the edges. We’d pick bunches, make watercress sandwiches and delight in eating it’s sharp peppery and slightly tangy taste that only fresh cress will give. Eating greens and vegetables with a sprinkling of seeds, herbs and grains are vital to a vegan’s diet. I make this salad when I’m in need of a green salad for dinner which is a most nights of the week, for weekend lunches or for when guests visit. You might like my go-to-salad containing lots of greens, the peppery tastes of watercress with a delicious lip-smacking dressing that evokes my childhood memories. You won’t be disappointed, the salad and dressing does deliver taste and flavour in abundance.

Health benefits –

·       Avocados are a good source of healthy fat, which means if you put this creamy fruit in any vegetable meal it will help you get all of the vitamins of your food.

·       The fat in avocados are good for you, which helps to lower bad cholesterol.

GREEN SALAD & AVOCADO DRESSING

Serves 8

 V, GF

 

For the dressing:

2 limes, juiced

¼ teaspoon lime zest

½ avocado, pitted and diced

handful of herbs – like flat-leaf parsley, coriander

¼ cup pumpkin seeds

¼ cup extra virgin olive oil

2 garlic cloves, minced

1 cup water

1 teaspoon apple cider vinegar

pinch sea salt

For the salad:

4 handfuls of (100 grams) mixed leafy greens like spinach, cos, dino kale, rocket

handful of watercress, optional

handful of fresh herbs, like Italian parsley or thyme

handful of sprouts – like pea shoots, lentil sprouts or mung bean sprouts

¼ head purple cabbage, cut finely

1/2 cucumber, halved and sliced

1 avocado, pitted, peeled and sliced

4 small radish, finely sliced

1 salad onion, finely sliced

¼ cup seeds or nuts, like pumpkin and sesame seeds, linseeds, hemp seeds

5 tablespoons quinoa

Himalayan salt and ground black pepper 

To make the dressing, add all ingredients to a blender and whirl. Check taste and adjust flavour as desired. May be thinned out with a little water. Pour into a serving jar for immediate use or can store for 4-5 days in the refrigerator. 

To assemble the salad, place all the salad ingredients in a large serving bowl and gently toss with your hands. It’s a matter of choice to either pour some of the dressing over the salad and toss well, or leave in a jar for your family and guests to add their own. Pour the remaining dressing into a jar for your guests to add to their salads.

Enjoy!