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.
Prep: 15 mins | Cook: 5 mins | Serves: 2
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
Method
- 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.
