© J Sainsbury plc 2020
Green salad with avocado and lime dressing
Green salad with avocado and lime dressing
To make this into a main course to serve 4, add some strips of skinless cooked chicken, flaked smoked trout, hard-boiled eggs, or crumbled feta cheese
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Ready in 29 minutes
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Cooking time 4 minutes
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Prep time 25 minutes
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Serves 6 as a side
Ingredients
- 100 g sugar snaps, washed
- 100 g pack asparagus spears, washed and halved
- 100 g broad beans
- 1 soft round lettuce, washed
- 1 little gem lettuce, washed
- ¼ cucumber, washed and thinly sliced
- 2 tbsp pumpkin seeds, toasted
- 2 tbsp fresh chives, rinsed and chopped
For the dressing
- 3 tbsp mayonnaise
- 3 tbsp Greek-style yogurt
- 1 small ripe avocado, halved, stoned and diced
- 1 garlic clove, peeled and crushed
- 1 anchovy fillet in oil, drained (optional)
- 10 g fresh mint leaves, rinsed
- 4 tbsp lime juice (1-2 limes)
- 2 tbsp extra-virgin olive oil
Method
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1
Bring a pan of salted water to the boil. Add the sugar snaps, boil for 2 minutes, then scoop into a colander with a slotted spoon and refresh under cold water. Slice lengthways and leave to drain on kitchen paper. Add the asparagus and broad beans to the boiling water and cook for 2 minutes. Drain, refresh and drain again on more kitchen paper. Pop the broad beans out of their skins.
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2
Break the lettuces into separate leaves; tear any larger leaves, then scatter them in a bowl or on a large serving platter. Next, scatter over the sugar snaps, asparagus spears, broad beans and thinly sliced cucumber.
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3
Put all the ingredients for the dressing into a food processor and blend until smooth. Add a tablespoon of cold water to make a drizzle consistency. Season to taste.
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4
Drizzle the dressing over the salad, sprinkle with the toasted pumpkin seeds and chopped chives, and serve straight away.
