Crunchy green salad
October 11, 2011 in Healthy eating
Fresh, juicy, crunchy greens with creamy avocado and ricotta and a spicy pesto dressing. Perfect for the on-coming summer!
I have been waiting for summer the entire winter (seems like I have been wearing socks forever). I am definitely a warm-weather girl and just love bare feet, long lazy lunches with lots (and lots) of white wine and beautiful fresh summer food.
Bring on fish braais, salads, fresh zingy cocktails and lots of outdoor entertaining.
This is a lovely fresh salad that is filled with fibre and all that good-for-you deliciousness that comes with crunchy greens. I spice things up with my coriander and chilli pesto (blogged previously) and it works really well.
1/2 punnet sugar snaps
½ packet rocket
4 medium baby marrows
1 small head of broccoli
1 packet good ricotta cheese
½ packet extra fine green beans
2 sprigs of mint
2 T coriander and chilli pesto
Top and tail the baby marrows.
Using a peeler, peel the baby marrows lengthways to make long thin strips.
Steam the beans for 2 minutes and refresh in cold water.
On a flat platter, arrange firstly the rocket and then the baby marrow ribbons.
Then the sliced avocado, ricotta, beans, broccoli and mint and most of the sugar snaps.
Slice a few of the sugar snaps along their rounded sides and slowly open up, place them on top of the salad for beautiful presentation.
Top with the onion sprouts and drizzle with the pesto.