GARDEN SALAD with GREEN GODDESS DRESSING
This creamy dressing made with dill is delicious with all the greenery.
CROUTONS
1 garlic ciabatta, broken into pieces
a little olive oil
SALAD
400g long-stem broccoli, blanched
200g variety of salad greens such as baby spinach, rocket and watercress
2 avocados, sliced 100g fresh peas or sugar snap peas
DRESSING
60ml (¼c) low-oil mayonnaise
60ml (¼c) plain yoghurt
15ml (1T) Dijon mustard
30ml (2T) lemon juice
15ml (1T) olive oil
handful freshly chopped dill
handful chopped Italian parsley
handful chopped spring onions
salt and pepper
Preheat the oven grill.
1 Croutons Arrange the bread pieces on a baking sheet, sprinkle olive oil over and toast in the oven until brown and crispy. Leave to cool.
2 Salad Put the broccoli in a bowl and pour hot water over. Leave to stand for a minute or so, drain and rinse under cold water. Pat dry and half the broccoli lengthways. 3
Put the salad greens on a large, flat salad plate and sprinkle the broccoli over. Arrange the avocado slices on top, followed by the peas or sugar snap peas.
4 Dressing Mix all the ingredients and drizzle over the salad just before serving.
5 Finish with the
croutons.