Green Salad with Salad Leaves Dressing

This is a simple, creamy, tasty and all round delicious salad recipe. The dressing is made from salad leaves and can be kept in the freezer so feel free to make a big batch.

Substitute:

  • No salad leaves? Use rocket or lettuce. 
  • No lemon juice? Try with lime juice. 
  • No pine nuts? Use walnuts, almonds or sunflower seeds. 
  • Other veggies? Try with celery, kale, kohlrabi, lettuce or spinach.

Prep time: 20 minutes

Cook time: 0 minute

Total time: 20 minutes

Servings: 2

Ingredients:

For the dressing:

30 g Salad leaves

20 g Basil leaves

2 Garlic cloves

2 tbsp Lemon juice

1 tbsp red wine vinegar

15 g Pine nuts

3 tbsp extra virgin olive oil

Salt & pepper

For the salad:

300 g Chinese leaf

3 Spring onions

1 Cucumber

For serving:

100 g Tortilla chips (optional)

Recipe:

  1. Finely chop the Chinese leaf, spring onions and cucumber. Place in a large mixing bowl.
  2. Add all of the dressing ingredients in a food processor. Blend until smooth.
  3. Pour the salad leaves dressing over the veg. Mix well until nicely coated and serve with tortilla chips to scoop up the salad.
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How to store

Store in an airtight container, in the fridge, for up to 3 days. You can make a big batch of the dressing, pour it into ice cube trays and freeze it for up to 1 month. The salad leaves dressing can also be served on top of roasted vegetables, such as carrot, parsnips, celeriac and pepper. 

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