When I’m feeling the need to load up on green vegetables, this salad is a great way to do so. I find that eating the vegetables rather than blending them into a smoothie is much more satisfying, and the lemon vinaigrette dressing really compliments the vegetables beautifully.
- 1 zucchini
- 2 cups baby spinach
- 1 cup lightly steamed broccoli florets (they should be nice and firm)
- half a cup of snow peas
- half an avocado
- Juice of 1 lemon
- Equal parts cold pressed extra olive oil (around 3 tablespoons depending on how big/juicy your lemon is)
- Heaped teaspoon Dijon mustard
Make the dressing by juicing the lemon into a small jar with a lid, adding the olive oil and mustard and shaking really well. This will make enough to dress several salads and will keep in the fridge for at least 2 weeks.
Steam the broccoli and allow to cool. Top and tail the snow peas and cut them in half. Chop the avocado into cubes around 1cm/half an inch each side, then add all ingredients to a large salad bowl. Mix through the dressing (you should need around a quarter to a third) and serve with your favourite protein (I like poached or roast chicken). Don’t feel the need to be too strict with the ingredients, use whatever you like or have available at home. I also like to top with some sauerkraut or fermented vegetables if I have them as they’re wonderful for the digestive system.