Quintessential Summer Salad Recipe
Photo by Candida Boddington
Serves 2 (as side)

Quintessential Summer Salad


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.

  • 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

Put all the ingredients into a bowl, mix together and dress with the olive oil and a generous squeeze of lemon. Enjoy!

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