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Green spring salad
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Serves: 2 as a main (with leftover dressing)
½ unwaxed lemon, finely grated zest and juice
1 tbsp olive oil
1 sweet cos lettuce, roughly chopped
1 large ripe avocado, sliced
100g feta, crumbled
For the dressing
1 clove garlic
½ x 20g pack tarragon
25g pack flat leaf parsley
25g pack chives
2 tbsp mayonnaise
1 tsp anchovy paste (or 2 anchovy fillets from a can, drained and chopped)
1 tbsp lemon juice
3 tbsp natural yogurt
50ml extra virgin olive oil
1. Start by preparing the courgettes. Peel into ribbons using a vegetable peeler and place into a large bowl. Add the lemon zest and juice, the olive oil and some seasoning. Toss together and leave to infuse for 10 minutes.
2. To make the dressing, finely chop the garlic and add to a mini food processor. Roughly chop the herbs, including the stalks (discarding any woody ones) and add, along with the mayonnaise, anchovy paste and lemon juice.
3. Blitz for 2 minutes, or until smooth, then add the yogurt and oil and blitz again. Season to taste and pour into a jug or sealable jar.
4. Arrange the lettuce, courgette ribbons, avocado and crumbled feta on a large serving plate or in individual bowls. Drizzle over about half the dressing and serve immediately, with extra dressing on the side if liked, or keep for another recipe.
Typical values per serving:
This recipe was first published in April 2021.