Double Green Salad

double green salad

Double Green Salad

Raw broccoli salads are a common occurrence in our house at lunch times. There are endless varieties but I am quite taken with this ‘double green’ salad. To cook split peas follow the recipe over here or just boil in plenty of water until al dente like pasta (about 30 minutes) drain and serve.

enough for: 2
takes: 15 minutes

1 tablespoon rice wine vinegar
1 small head broccoli
250g (1/2lb) cooked green split peas
handful raw almonds

1. Combine vinegar with 3 tablespoons extra virgin olive oil in a large bowl. Season.

2. Chop broccoli into tiny bite sized trees, discarding any woody stems.

3. Toss broccoli in the dressing with the split peas.

4. Taste & season and scatter with almonds before serving.

Prepare Ahead?

This is one of the few salads that is OK after a night in the fridge. Leave the almonds until the last minute so they keep their crunch.

Leftover Potential

Will keep for a week or so in the fridge but is better the fresher it is.


carnivore – toss in some shredded BBQ chicken or crispy bacon.

nut-free – replace the almonds with a few tablespoons of finely diced raw red onion. OR some sunflower seeds.

can’t find rice wine or sherry vinegar?
– no problem. Lemon juice would be just as good, if not better. Add in the lemon zest as well, if you like.

different legumes
– replace the green split peas with pretty much any home cooked or canned lentils.

different veg – if raw broccoli isn’t your thing, try different greens such as washed salad leaves, baby spinach, flat leaf parsley, chopped celery or finely sliced zucchini.

carb lovers / more substantial – toss in torn sourdough bread.

paleo (gluten, grain + dairy-free) – replace split peas with roast diced veg.

more veg – toss in salad leaves.

Problem Solving Guide

too bland? – give the salad a little more seasoning. And a splash more vinegar or lemon juice.

too oily / too much dressing – just transfer the salad to a clean bowl, leaving behind as much of the dressing as possible, then toss in the new bowl to rub some of the dressing off onto the sides. If things are really bad a bit of judicious paper towel blotting will help.

short on time
– use canned lentils.

dressing too sharp – sharpness will vary with your vinegar, so don’t be afraid to balance it out with a little more olive oil.

Waste Avoidance Strategy

rice wine vinegar / raw almonds – keep them in the pantry.

broccoli – will keep for 2 weeks or loner in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.

green split peas – in the pantry until cooked then store them in the fridge.

Serving Suggestions

Great as a super fresh lunch on its own. Will even survive in a lunchbox, provided you can keep in in a fridge.

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