This fresh green salad is summer in a bowl: packed with fresh vegetables, crisp, torn lettuce, creamy avocado and topped with a smooth, warming dressing! It’s perfect for midweek lunches or a weekend brunch. We’ve kept this salad green, but add whatever fruit or vegetable tickles your palette on the day.
Preparation time 15 minutes
Serves 4-5 people
Gluten-free | Vegetarian | Vegan
Ingredients:
- ½ cup mayonnaise (vegan alternative)
- 3 teaspoons gluten-free soy sauce
- 1 tablespoon Japanese rice vinegar
- 3 tablespoons Azada Olive Oil & Chilli
- 2 teaspoons sesame oil
- 130 grams of canned edamame beans
- 220 grams of canned green beans
- 1 small cos lettuce, trimmed and separated into leaves
- 2 avocados, sliced
- 4 spring onions, sliced
- 2 tablespoons toasted sesame seeds
Preparation:
Put the mayonnaise, gluten-free soy sauce, vinegar, Azada Olive Oil & Chilli and sesame oil in a small pouring jug and whisk well to combine. Layer the lettuce, beans and green beans onto a serving platter. Add the avocado and spring onions, drizzle over the dressing and sprinkle with sesame seeds.
Chef’s Tips
Why not try adding steamed broccoli florets or seared asparagus to the salad for extra texture and flavour.
Anisha Fernandez 