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Paradise Salad
Sunshine on a plate! This divine salad is perfect for special occasions, potlucks, and barbecues.
Prep Time
20 mins
Serves
10-12
Salads & Sides
Special Occasions
Potluck
BBQ
Dairy Free
Vegan
Ingredients
SALAD
3 baby cos/romaine lettuce
2 bunches asparagus
6 radishes
2 large just-ripe avocados, cut into chunks
2 tbsp microgreens, or chopped chives or spring onions/scallions
MUSTARD VINAIGRETTE
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp runny honey, or maple syrup
1/4 cup extra-virgin olive oil
flaky sea salt, to taste
freshly ground black pepper, to taste
Method
MUSTARD VINAIGRETTE
To make the Mustard Vinaigrette, combine vinegar, lemon juice, mustard and honey in a small jar and shake to break up mustard.
Add oil, salt and pepper and shake to emulsify.
The dressing can be made up to a week in advance and chilled until needed. Bring back to room temperature and shake well before serving.
SALAD
Separate lettuce leaves and cut the larger ones in half.
Drop asparagus into a pot of boiling salted water and cook just until the water comes back to a boil (about 2 minutes).
Drain well and cool immediately in iced water to preserve colour. Drain again.
Slice radishes very thinly with a mandolin or a vegetable peeler.
When ready to serve, arrange lettuce leaves on a platter and toss with a little dressing.
Scatter asparagus, radishes, avocado and microgreens or chives or spring onions/scallions over the top.
Drizzle with remaining dressing and serve immediately.
