This mighty green herby salad is a fresh option to put out at your next BBQ. Do not be shy with the number of herbs added to this salad – those handfuls should be very generous!

Chef Tips:

• If you decide to make this salad ahead of time, add the sliced basil and salad dressing right at the end. This ensures the basil leaves don’t blacken. 
• If you have a soy allergy, use petit pois (green peas) in place of edamame beans.
• Did you know that basil should not be stored in the fridge? It should be stored at room temperature.

Yield: Serves 4 as a side salad

Herby Avocado Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Herby Avocado Salad is a vibrant and refreshing dish combining creamy avocado with a medley of fresh herbs, offering a burst of flavors with every bite. Perfect for summer, this salad pairs well with grilled meats or can stand alone as a light, nutritious meal.

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Ingredients

• 2.8 oz edamame beans, defrosted if using frozen
• 1.8 oz lamb’s lettuce, or any salad greens of your choice
• 1.4 oz arugula / wild rocket
• ½ cucumber, chopped very small
• Generous handful parsley, finely chopped
• Generous handful basil leaves, finely chopped
• Handful mint leaves, finely chopped
• 1 large avocado, sliced
• ¼ cup olive oil
• 2 TB lemon juice
• 2 tsp Dijon mustard
• Sea salt
• Freshly ground black pepper

Instructions

1. Bring a small pan of salted water to the boil. Once boiling, add the edamame beans and boil for 4 minutes. Have a large bowl of iced water ready. Drain in a colander then immediately plunge into the iced water to halt cooking. Once cooled, drain well in the colander.
2. Combine the lamb’s lettuce, arugula, cucumber, and all the chopped herbs in a large bowl.
3. Spread out onto a large serving platter and top with the sliced avocado.
4. Whisk the olive oil, lemon juice, and mustard together in a small bowl.
5. Season with salt and pepper and drizzle all over the salad.
   
   

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• 
  Wire Whisk
• 
  Large Serving Platter
• 
  Ceramic Knives
• 
  Colander
• 
  Mixing Bowl
• 
  Medium Saucepan
• 
   Black Pepper
• 
  Fine Ground Celtic Sea Salt
• 
  Dijon Mustard
• 
  Olive Oil

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 280Total Fat: 28gSaturated Fat: 5gSodium: 160mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 5g

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