This light and fresh Spring Salad is perfect as a healthy lunch or dinner especially for someone who may be looking to get in shape for Summer or just enjoys healthy nutritious food. This salad is vegan, gluten-free and served with a dairy-free citrus coconut dressing. Its only takes 15 minutes to make and is best eaten right away or within a day. A green salad is a great source of vitamins and proteins.
Equipment
- Mixing Bowl
- Blender
- Grill Pan
- Mixing Spoon
- Chopping Board
- Knife
- Serving Plate
Ingredients
For the salad
- Handful of Rocket Leaves
- Handful of Lettuce Leaves (ripped by hands)
- Handful of Mixed Leaf Salad
- 1 Ripe Avocado
- 6 Stems of Asparagus (boiled or grilled)
For the dressing
- Large Tbsp of Canned Coconut Cream
- Fresh Parsley (chopped)
- Juice of 1 Lemon or Lime
- 1 Tsp Chilli Flakes
Salad decoration
- Edible Flowers
- Star Fruit
Method
- Firstly, wash all the leaves and mix well in a bowl.
- Next, grill the asparagus and slice avocado nicely.
- Mix all the coconut dressing ingredients in a blender until you get a smooth and runny consistency, add extra lemon juice.
- Place the salad leaves on your serving plate first, top with avocado, asparagus, seeds and toppings.
- Serve with the coconut dressing and a sprinkle of chilli flakes.
Print
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