Quintessential Summer Salad

Asparagus illustrationQuintessential Summer Salad

GLUTEN-FREE, DAIRY-FREE

As wish all vegetables, this salad delivered a hearty dose of vitamins and minerals including some iron. It is harder for us to absorb iron from plants, but we can help this absorption with some vitamin C so adding lemon juice to salads is a useful as well as delicious tip.

Asparagus season in the UK lasts for only a few weeks during May and June so I do make the most of it during this time. I’ve added pumpkin seeds for some healthy fats, a little protein, some magnesium and zinc. We don’t need to think of food as the individual nutrients it provides but aiming for as wide a variety throughout the year ensures that we get a little of everything we need.

serves 2 (as side)

Quintessential Summer Salad
INGREDIENTS

50g spinach
50g watercress
60g asparagus tips, lightly steamed for 2 minutes then left to cool
1 avocado, thinly sliced
4 radishes, finely sliced
1 tsp each, chopped – dill, mint, basil and parsley
1 preserved lemon , rinsed and finely chopped
2 tsp pumpkin seeds
Sea salt and freshly ground black pepper
Olive oil and fresh lemon juice

 


STEP-BY-STEP

Preheat the oven to 180/160 fan. Combine the nuts with the spices. Remove the apple cores and using a small knife cut a wider opening on the top. Stand the apples up in a baking dish that holds them snuggly and push the nut mix into the holes, finishing with a drizzle of honey. Bake in the oven for about 20 minutes or until apples are cooked.

Drain the almonds and blend with about 50 ml of the coconut milk, just enough to get them moving, this will depend on your blender. You may need to scrape down the edges a few times. Blitz them to a breadcrumb texture then add the remaining ingredients and blend until smooth. Chill in the fridge until ready to use.

Serve the apples with a drizzle of almond cream.


INGREDIENTS

50g spinach
50g watercress
60g asparagus tips, lightly steamed for 2 minutes then left to cool
1 avocado, thinly sliced
4 radishes, finely sliced
1 tsp each, chopped – dill, mint, basil and parsley
1 preserved lemon , rinsed and finely chopped
2 tsp pumpkin seeds
Sea salt and freshly ground black pepper
Olive oil and fresh lemon juice

 


STEP-BY-STEP

Preheat the oven to 180/160 fan. Combine the nuts with the spices. Remove the apple cores and using a small knife cut a wider opening on the top. Stand the apples up in a baking dish that holds them snuggly and push the nut mix into the holes, finishing with a drizzle of honey. Bake in the oven for about 20 minutes or until apples are cooked.

Drain the almonds and blend with about 50 ml of the coconut milk, just enough to get them moving, this will depend on your blender. You may need to scrape down the edges a few times. Blitz them to a breadcrumb texture then add the remaining ingredients and blend until smooth. Chill in the fridge until ready to use.

Serve the apples with a drizzle of almond cream.