Fresh, light and crunchy. This is the ultimate green salad – packed with all the healthy stuff, but paired with some very tasty ingredients that hideaway everything that usually makes you stay away from foods that are “too” green 🙂
- Cuisine: Salads/Sides
- Preparation Time: 20 minutes
- Cook Time: 5 minutes
- Total time: 25 minutes
- Servings: Makes 8 generous portions
- Allergens: None
- Requires: Chopping board, knife, large mixing bowl, spoon, saucepan, sieve
Ingredients
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Makes 8 generous portions:
- 150g fresh spinach
- 150g bag of mixed lettuce
- 50g of fresh rocket
- 100g of fine green beans
- 100g of Tenderstem broccoli
- 1 x 200g tin of artichoke hearts
- 1 pomegranate
- 75g sunflower seeds
- Olive oil 20ml
- Juice of half a lemon
- Salt and pepper to taste
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Method
- Prep the beans and broccoli
- Bring some water to the boil in the saucepan and cook the broccoli and beans for 3 minutes so they still have a slight bite to them
- Run them under the cold tap straight away to cool down and keep them still slightly undercooked and put them aside
- Remove the seeds from the pomegranate and also set aside
- Toast the sunflower seeds in a dry pan or in the oven
- Wash all the leaves and greens
- Juice the lemon and mix with the olive oil, salt and pepper to create a simple dressing
- Cut the artichoke halves into quarters
- Mix everything together to create the salad, arrange nicely and drizzle the dressing over the top
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