Salad
A crisp and colorful spring salad packed with fresh vegetables and topped with creamy avocado and crunchy almonds. The tangy lemon-herb vinaigrette ties it all together and adds a fresh kick that’s perfect for both light meals and as a side dish for grilled dishes.
Salad with lemon-herb vinaigrette
Method
- Whisk together the lemon juice, zest, mustard and honey.
- Slowly whisk in the olive oil until the dressing emulsifies. Stir in the herbs and season
- with salt and pepper.
- Place the salad leaves, asparagus, cucumber, sugar snap peas and spring onions in
- a large bowl.
- Toss gently with the vinaigrette until lightly coated.
- Arrange the salad on a serving platter.
- Slice the avocado and place it over the salad.
- Scatter with almonds and finish with a little lemon zest.
Ingredients
Lemon herb vinaigrette
Juice and zest of 1 lemon
1 tsp Dijon mustard
1 tsp honey
¾ dl olive oil
1 small handful fresh herbs (parsley, dill or chives)
Salt and freshly ground black pepper
Salad
2 handfuls mixed salad leaves
1 bunch green asparagus, thinly sliced on the diagonal
1 cucumber, shaved into ribbons
2 handfuls sugar snap peas, halved
2 spring onions, finely sliced
To finish
1–2 ripe avocados
30 g salted almonds, roughly chopped
Extra lemon zest
What you will need
What you will need