It's St Patrick's Day tomorrow and this is my contribution to the celebrations. Jam packed full of green veggies and served with an avocado and mint dressing, this salad is the ultimate green salad.
You may like to include other greens and vegetables such as kale, fennel, green pepper and thinly sliced brussels sprouts for example and maybe slice a kiwi fruit over the top, it's entirely up to you. The veggies I've included are our favourites - I would've included a green pepper but I don't like them!
Green Salad GF SCD
3 large handfuls of salad leaves (I used rocket, spinach and watercress)
12 sugar snaps sliced on the diagonal
15 grapes halved
4 spring onions thinly sliced
¼ - ½ cucumber diced
1 small courgette (zucchini) thinly sliced or spiralized
4 - 5 stalks of tender stem broccoli lightly steamed or raw
1 stick celery thinly sliced
3 - 4 tblsps raw peas
3 - 4 tblsps pistachios
3 - 4 tblsps pumpkin seeds
15 or more green olives
Avocado & Mint Dressing
1 small ripe avocado peeled and sliced
1 heaped tblsp (or more) chopped mint
¾ cup (180ml) plain yogurt (I used organic soy yogurt - not SCD)
1 large clove of garlic crushed
1 tblsp fresh lime juice
a pinch of salt
freshly ground black pepper
Make the dressing a couple of hours beforehand and place in the fridge to bring out the flavour of the mint. Place all the ingredients in a small processor and process until smooth. Alternatively, you could use a hand blender.
To assemble the salad, place the leaves in the bottom of the bowl and build it up adding each ingredient and finishing with the olives, pumpkin seeds and pistachios.
Serve with the chilled avocado and mint dressing.
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