‘green is good’ salad

'green is good' salad

‘green is good’ salad
serves 2

What this salad lacks in variety when it comes to colour, it more than makes up for with the textural contrast. From crunchy celery, to popping peas, to creamy avocado it’s a textural explosion.

2 handfuls frozen peas
2 tablespoons lemon juice + zest
3 ribs celery
1 avocado

1. Place a small pan on a medium heat. Add peas and cook, sirring occasionally for a couple of minutes or until peas are defrosted.

2. Combine lemon juice, zest and 4 tablespoons olive oil in a bowl. Season.

3. Finely slice celery and toss in the dressing. Give the peas a stir and add to the salad when they are defrosted.

4. Halve the avocado and remove stone. Scoop chunks of flesh into the salad.

prepare ahead?

Yes! Fine for a few hours in the fridge – so great as a lunch salad. The avocado will start to brown after a while, but will still be edible – it just won’t live up to its name!

leftover potential

OK. Will keep in the fridge for a few days but the avocado will brown.

variations for fun

carnivore – toss in some chopped crispy bacon.

herby
– a handful of mint, parsley or basil leaves wouldn’t go astray.

more substantial
– toss in a handful or roasted nuts such as almonds or hazelnuts.

fresh peas
– replace the frozen peas with finely sliced snow peas (mange tout).

colourful – toss in some halved cherry tomatoes.

problem solving guide

too bland? – don’t forget to be generous with the salt & pepper.

hard peas
– make sure your peas are defrosted before adding to the salad, otherwise you’ll end up with hard crunchy surprises.

serving suggestions

Great as a quick lunch or serve as a side salad when you’d looking for something crunchy and fresh.

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