Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Green Salad
Not your average green salad! Rummage through your fridge drawer and freezer and pull out anything green – asparagus, broccoli, green beans, edamame beans, avocado, courgettes, peas, spring onions, herbs, leaves (you get the idea!!) and combine! Finish with a simple dressing. I like French or Asian style with this salad – both recipes are here.
Serves: 6 as a side
Prep: 10 minutes
Cooking: 4 minutes
Total: 14 minutes
Difficulty: easy
INGREDIENTS
500g your choice green veg
(Slice courgettes into disks. Cut beans, sugar snaps, asparagus & tenderstem stalks into 2cm pieces)
100g frozen peas or edamame beans
1-2 avocados chopped
1/2 cucumber chopped
100g spinach shredded
A good handful of fresh herbs chopped
Bunch spring onions sliced
Asian Dressing:-
Juice of 2 limes
2 tsp sesame oil
2 tbsp soy sauce
3 tbsp groundnut oil
2 tsp honey
1 crushed garlic clove
1/2 tsp grated ginger
French Dressing:-
2 tsp Dijon mustard
2 tsp honey
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
1 crushed garlic clove
1/2 tsp salt & pepper
Shake all the dressing ingredients in a jam jar.
Get a pan of water boiling & a large bowl filled with iced water ready.
Blanch the green veg then using a slotted spoon, lift out straight into the iced water. This will stop the greens overcooking, becoming limp & they will keep their vivid green colour.
Start with the chopped broccoli stalks, asparagus, courgettes, sugar snaps, beans & broad beans – they will only take 3 minutes. Add any tenderstem or asparagus tips for 2 minutes. Peas will take 4 minutes.
Once the veggies have gone cooled in the iced water, drain in a colander.
Pod any green beans.
Toss all the cooked veg together with the spinach, avocado, spring onions, cucumber & herbs & finish with the dressing.
