Summer Salad Recipe

It that time of year where salads start to become a staple at the dinner table and summer BBQs. I don’t know about you, but I try to mix it up and toss together different fresh and seasonal greens to keep things interesting.

This salad has a bit of everything, crisp, tangy, sweet and salty with a rich creamy dressing.

Ingredients

• 2 cups fresh rocket leaves
• 2 cups baby spinach leaves
• 1 bunch asparagus
• 50g feta
• ½ green apple
• ¼ cup pumpkin seeds
• Pomegranate seeds (optional)

Dressing

• ½ avocado
• 1 TB whole grain mustard
• 1 TB apple cider vinegar
• 1 TB olive oil
• 2 TB water
• 1 tsp honey
• ½ tsp sea salt
• 2 small sprigs parsley
• Juice from ½ lemon

Preparation

1. In a large bowl toss rocket and spinach together
2. Chop asparagus on thirds and heat a grill pan on high heat. Once hot grill asparagus for 5 minutes
3. Thinly slice apple, chop cucumber and ½ avocado. Sprinkle over fresh leaves with cooked asparagus
4. Crumble feta on top then sprinkle over pumpkin seeds and pomegranate 
5. To make the dressing; in a blender jar combine all ingredient until smooth 
6. Pour dressing over salad just before serving and enjoy.

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