This Spring Super Green Salad is made using the unbeatable trio of greens, asparagus, broccolini and green beans, so you know it’s going to be healthy. The greens are the star of the show, but honestly, the tangy, herbaceous salad takes this salad to a level of amazingness that you really need to experience.
It’s also packs a nourishing punch with it’s rich content of folate, vitamins A, C and K, fibre, and potent antioxidants that support immune health and reduce inflammation. The vitamin C from the lemon zest enhances iron absorption from the greens, while the healthy fats from olive oil increase the bioavailability of fat-soluble vitamins. To top it off, the toasted hazelnuts and creamy goat’s cheese not only add a layer of texture and richness but also contribute healthy fats, protein, and calcium, making every bite not just delicious but deeply nourishing.
This salad is perfect for your spring dinner party, BBQ or lunch with friends, and it will have your guests obsessed! It pairs perfectly with some grilled meat or some fresh seafood. Bon appetite!
Spring Super Green Salad
Ingredients
- 2 bunches of broccolini ends trimmed
- 2 bunches of asparagus ends trimmed and cut into 2-inch pieces
- 450 g green beans ends trimmed
- 1 small handful of chives finely chopped
- 1 small handful of dill finely chopped
- 1 small handful of parsley finely chopped
- 1 lemon zest and juice
- 2 tablespoons olive oil extra virgin
- 2 tablespoons maple vinegar or red wine vinegar as a substitute
- 2 teaspoons seeded or whole grain mustard
- 1/3 cup toasted hazelnuts coarsely chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon nigella seeds plus extra for garnish
- 80-100 g marinated goat's cheese crumbled
Instructions
- Steam or blanch the broccolini, asparagus, and green beans until just tender, about 2-3 minutes. Immediately transfer the vegetables to an ice water bath to chill and stop the cooking process. Drain well once cooled.
- To make the dressing, combine the finely chopped chives, dill, parsley, lemon zest, lemon juice, olive oil, maple vinegar, seeded mustard, salt, pepper, and nigella seeds. Mix together to ensure all components are evenly combined.
- Place the drained vegetables in a large serving platter or bowl. Pour the dressing over the vegetables and toss them arounds gently to ensure they are thoroughly coated in the herbaceous dressing.
- Top with the chopped toasted hazelnuts, crumbled goat's cheese, and a sprinkle of additional nigella seeds.
- This salad can be served immediately or kept in the refrigerator until ready to serve. It pairs beautifully with grilled meats or fish.
