Garden Summer Salad

Summer Garden Salad

I love to serve beautiful salads, especially in the summer months when we are blessed with an abundance of resplendent seasonal produce. This wonderful summery salad perfectly demonstrates how a spiralizer can be used to really jazz up salads and other dishes – look how delightfully pretty it is! It is also a fantastic way to pack in an extra punch of nutrients with more vegetables, too. These salads are always a great talking point when I serve to friends.

You’ll need (serves 6)

  • 100g sugar snap peas
  • bunch of asparagus
  • 1 or 2 beetroots, use golden and strawberry beets too
  • 1 large carrot, spiralled
  • 1 fennel bulb, spiralled on slice fitting (core end in first) this made thin ribbons juice of half a lemon
  • small bag of pea shoots (use rocket or watercress if not in season)
  • bunch of radishes, sliced or halved

 For the Basil and Caper Green Dressing

  • Juice of half a lemon
  • 2 tbsp capers, drained
  • large bunch of basil
  • 2 tbsp extra virgin olive oil
  • salt to taste

Steps To Make

  1. Prepare the dressing in a small blender, or pestle and mortar. It should be thick and a bright green pesto texture, set aside.
  2. Lightly blanch and refresh the sugar snap peas and asparagus, while they are draining spiralize the vegetables. When slicing the fennel keep it in a bowl of water with juice of half a lemon to stop it browning. Assemble the spiral cut vegetables on a large platter, with the pea shoots, blanched vegetables, radishes and a generous drizzle of zingy green dressing.

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This recipe has been created in association with KENWOOD for the launch of the UK’s first Electric Spiralizer (now £29.99). BUY HERE.
Happy Spiralizing!

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