All the greens for this vibrant little number. Crisp leaves, crunchy veg, plenty of fresh herbs and a dressing that'll have you scraping the bowl for the last spoonful.
The real star, though, is our new Sumac Sliced Pickled Onions. Bright, tangy and beautifully pink, they bring a citrusy pop that ties the whole salad together and prove that pickled onions deserve far more than a supporting role.
Perfect as a light lunch, and as a side for grilled meats.
Information
15 min
5 min
2 as a main
Lunch
United Kingdom
Ingredients
2 celery sticks, finely chopped
3 spring onions, finely chopped
400g asparagus spears, woody stems discarded and cut in inch long segments
200g little gem lettuce (appx one large lettuce head), roughly chopped
150g mini cucumbers, sliced in rounds 1cm thick
10 radishes, halved
Avocado, in small chunks
For the dressing
10g chives, finely chopped
10g dill, finely chopped
3 tbsp olive oil
5 tbsp natural yogurt
Juice of half a lemon
Avocado, peeled and mashed
Flaky sea salt
Cracked black pepper
4 tbsp sumac sliced pickled onions
Directions
Steam the asparagus for 3-5 minutes (depending how chunky the spears are), until just tender. Set aside to cool.
In a large bowl, mix all the fresh ingredients together. Transfer to a large serving platter.
Mix all the dressing ingredients together until evenly combined, then spoon over the salad and toss well. Top with the pickled onions.