Green Goddess Summer Salad

With a couple of free weeks in between Ironman training blocks, I’ve been back in the kitchen playing with food. Some of my go-to flavours are lime, coriander and chilli. This recipe is my version of a divine salad I always order at my favourite restaurant. It’s packed full of protein for my vegan friends and so it can be a complete meal, as well as a side dish to share.

This recipe serves two. The dressing makes enough to put half in the fridge and use again the next day.

Salad:

4 handfuls fresh rocket or baby kale

1 large avocado

1 cup edamame beans

1 cup corn kernels

150gm fresh asparagus

1 handful fresh flat parsley leaves

75 gm roasted cashews/almond slivers

2 tbsp pumpkin seeds

½ cup dry quinoa

Dressing:

40gm fresh coriander bunch

Juice of 2 limes & zest of 1 lime

75gm roasted cashews

4 tbsp olive oil

2 – 3 tsp green curry paste

2 tsp coconut sugar

½ tsp salt

Method:

  1. Cook quinoa – leave to cool while making salad
  2. Blanch asparagus in boiling water – rinse with cold water
  3. Place all dressing ingredients into a food processor and blitz until it forms a thick creamy dressing – if it seems too viscous add 1 tbsp water
  4. Place cooked quinoa, beans, corn, asparagus & parsley in a bowl – gently fold through ½ of dressing until well mixed
  5. Halve the salad leaves between 2 serving bowls – spoon over the dressed vegetable mix – slice the avocado and add to bowls – then sprinkle over the nuts & seeds.

NOTE: These ingredients can be changed to suit what you have available – fresh peas for edamame, green beans for asparagus, other ancient grains for quinoa.

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