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