Crunchy, Zingy Spring Green Salad

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Crunchy, Zingy Green Spring Salad

Prep time: 10 MinTotal time: 10 Min

This bright and crisp salad is Spring on a plate. Full of crunchy textures, nuts and seeds and plenty of herbs, all brought together with a zingy vinaigrette.

Ingredients

• 250g Asparagus
• 1/4 Red Onion
• 200g Tenderstem Broccoli
• 160g Mangetout
• 2 Courgettes
• 150g Peas (I used frozen)
• 30g Mixed Herbs
• 35g Mixed Seeds And Nuts
• 150g Unsweetened Soya Yoghurt
• Vegan Feta (optional, for topping)

Instructions

1. Juice of 1 Lemon
2. 2 Tsp Dijon Mustard
3. 4 Tbsp Olive Oil
4. 1 Tsp Agave
5. Salt and pepper

1. Bring a large pot of well salted water to boil.
2. Break off the woody ends of the asparagus and slice them into 1cm diagonal pieces, keeping the tips larger. Do the same for the broccoli, keep the florets in tacts and slice the stems into small pieces.
3. Blanch the asparagus, broccoli, mangetout and frozen peas for 1 and a half minutes, then drain and set aside to cool.
4. Use a speed peeler to peel the courgette into long ribbons. When you get to the core, chop it up into small cubes. Finley chop the herbs. Finely slice the onion.
5. To make the vinaigrette, add all of the dressing ingredients to a large mixing bowl and whisk to combine.
6. Add the blanched veg, courgette, onion, herbs, seeds and nuts to the mixing bowl with another good pinch of sea salt and toss well, making sure everything is covered. Taste and adjust, adding more olive oil, salt or lemon juice to your taste.
7. To serve, spread some soya yoghurt onto the bottom of a large plate and pile the salad on top. Finish with an extra drizzle of olive oil and vegan feta, if using.