Quick & Easy

Greenest green salad

Topped with crispy croutons and wedges of avocado, this green salad is about as delicious and healthy as you can get.
greenest green salad



1.Preheat a grill plate (or grill or barbecue) over medium-high heat. Remove crusts from bread and tear into bite-sized pieces. Toast bread on the grill plate 1 minute or until golden.
2.Add beans to a medium saucepan of boiling salted water; boil, uncovered, 1 minute. Add asparagus to the same pan; boil 1½ minutes. Add peas; boil for a further 30 seconds or until bright green. Drain; place in a large bowl of iced water to cool. Drain well.
3.Cut avocado in half, remove seed. Squeeze flesh out of each half; drizzle with 1 tablespoon of the juice.
4.Place pesto in a large bowl; stir in water and remaining juice. Add bread, beans, asparagus and peas, then watercress; toss gently to coat. Season to taste.
5.Transfer salad to a serving platter; top with avocado.

Any flavoured pesto can be used in place of basil pesto. You will need a bunch of watercress that weighs about 350g (11 ounces).


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