Recipe

Green salad

  • 15 mins cooking
  • Serves 4
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Ingredients

Green salad
  • 170 gram asparagus
  • 8 snow peas
  • 1 (130g) lebanese cucumber
  • 1 small_piece (200g) avocado
  • 100 gram mesclun
  • 2 tablespoon japanese soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 1 clove garlic, crushed
  • 1 teaspoon caster (superfine) sugar
  • 5 (mm) (¼-inch) piece fresh ginger (2g), grated
  • 2 teaspoon olive oil
  • 1/2 teaspoon sesame oil

Method

Green salad
  • 1
    Make dressing. Place ingredients in screw-top jar; shake well. Stand 15 minutes.
  • 2
    Meanwhile, boil, steam or microwave asparagus and snow peas separately until just tender, drain. Rinse under cold water, drain. Cut into chunks.
  • 3
    Halve cucumber lengthways, discard seeds with teaspoon. Slice cucumber thinly. Cut avocado into small cubes.
  • 4
    Place asparagus, snow peas, cucumber and avocado in large bowl with mesclun and dressing, toss gently to combine.

Notes

Add some halved cherry tomatoes for colour or small Japanese rice crackers or crispy wasabi peas for a crunch.

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