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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

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.

Serve this with Classic Roast Turkey

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