Recipe

Greenest green salad

Topped with crispy croutons and wedges of avocado, this green salad is about as delicious and healthy as you can get.

Nov 30, 2010 1:00pm
  • 5 mins cooking
  • Serves 4
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Ingredients

Greenest green salad
  • 5 slice multi-grain bread (180g)
  • 150 gram (4½ ounces) green beans, trimmed
  • 170 gram (5½ ounces) asparagus, halved lengthways if large
  • 2/3 cup (80g) frozen peas
  • 1 medium ripe avocado (250g)
  • 2 tablespoon lemon juice
  • 1/2 cup (130g) basil pesto
  • 1 tablespoon water
  • 3 cup (90g) loosely packed trimmed watercress sprigs

Method

Greenest green salad
  • 1
    Preheat a grill plate (or grill or barbecue) over medium-high heat. Remove crusts from bread and tear into bite-sized pieces. Toast bread on the grill plate 1 minute or until golden.
  • 2
    Add beans to a medium saucepan of boiling salted water; boil, uncovered, 1 minute. Add asparagus to the same pan; boil 1½ minutes. Add peas; boil for a further 30 seconds or until bright green. Drain; place in a large bowl of iced water to cool. Drain well.
  • 3
    Cut avocado in half, remove seed. Squeeze flesh out of each half; drizzle with 1 tablespoon of the juice.
  • 4
    Place pesto in a large bowl; stir in water and remaining juice. Add bread, beans, asparagus and peas, then watercress; toss gently to coat. Season to taste.
  • 5
    Transfer salad to a serving platter; top with avocado.

Notes

Any flavoured pesto can be used in place of basil pesto. You will need a bunch of watercress that weighs about 350g (11 ounces).

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