Summer Salad
Ingredients
- 2 large handfuls baby spinach leaves
- 2 large handfuls wild rocket
- 500g heritage tomatoes, halved
- I bunch asparagus, lightly steamed and halved on a diagonal
- 1 large red capsicum, deseeded and sliced
- 1 cucumber, halved lengthways, seeds scooped out and sliced on an angle
- 1 mango, peeled and chopped into chunks
- 1 large red onion, halved and finely sliced
- 6-8 radishes, thinly sliced
- 2 avocados, peeled and sliced
- handful of herbs (reserved from the dressing)
Dressing
- large bunch mint, leaves only
- small bunch coriander, leaves only
- small bunch basil, leaves only
- 1 green chilli, deseeded and chopped
- 1 garlic clove
- 100ml extra virgin olive oil
- 2 limes, zested and juiced
- 2 tbsp white wine vinegar
- 2 tsp honey
Method
1. Make the dressing by blending all of the ingredients in a food processor, saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
2. Scatter the spinach and rocket over a large platter.
3. Arrange the tomatoes, asparagus, cucumber, capsicum, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados and herbs, and serve the dressing on the side