All-green Salad with Toasted Nuts & Seeds

Recipes

Jun 11

I'm a fan of homemade dressings, but when hosting, getting those greens in takes priority. This recipe, featuring tenderstem broccoli, fine green beans, and a mix of salad leaves, is perfect with a touch of store-bought basil and white balsamic dressing.

All-green Salad with Toasted Nuts & Seeds

Yield: 4

Author: Stephanie Rouillard

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

35g Nut & Seed Sprinkles (Woolworths), alternatively pumpkin seeds lightly toasted
125g tenderstem broccoli
125g fine green beans, ends trimmed
100g mix of green salad leaves of choice (baby butter lettuce, rocket & basil)
1 medium avocado
100g Basil & White Balsamic Salad Dressing (Woolworths)

Instructions

1. Bring a pot of water to a boil over high heat. Add the tenderstem broccoli and trimmed beans to the boiling water. Cook for 2 minutes until the vegetables are bright green and still crunchy. Remove from heat, then run cool water over the vegetables to stop the cooking process. Set aside.
2. Roughly chop your choice of salad leaves (baby butter lettuce, rocket, and basil). Spread the chopped leaves onto a platter and add the cooled green vegetables on top.
3. Slice the avocado and arrange it over the mixture. Finish with toasted nuts and/or seeds, and drizzle the dressing over just before serving.