This week’s blog is brought to you by the letter ‘S‘ and Food Crew partner Linn Thorstensson of Straight Forward Nutrition. It’s Salad Season and Linn gives us one of her super salad recipes!
During the Spring and Summer months, raw crunchy salads are some of my go-to’s. It may be as a light lunch or as a side to something more substantial. Either way with warmer weather my cravings are for colder foods. We know from the science that eating a variety of foods, as well as plenty of colourful foods are beneficial to our health. So with that in mind I sometimes play a game of trying to see how many different types of food of the same colour I can fit in one dish. This salad is one of those experiments.
Colour Me Green
This Green Goddess Salad, is one of those recipes that may look intimidating to some, with lots of ingredients, but please don’t let that deter you! Truly, it isn’t difficult to make at all. I don’t tend to do anything too complicated anyway…
Green Goddess Salad
1 medium size courgette
5 spears of fresh asparagus
1/2 cup of frozen peas, thawed or freshly podded ones if you can get some!
A handful of fresh mint leaves, torn
A handful of unsalted pistachios, shells removed and roughly chopped
50 g of feta cheese, crumbled (crumbly goats cheese will work too)
2 tbsp extra virgin olive oil
1 tbsp good quality balsamic vinegar
Some black pepper, to season (I add some to all my meals)
- Rinse and dry the courgette and the asparagus, then take out your vegetable peeler. To make thin ribbons simply shave the courgette and then do the same with the asparagus spears.
- When you get to the more watery core of the courgette, you can leave this out.
- Defrost the peas by placing them in a bowl and then covering them with some boiling water from the kettle for a minute or so. Drain and rinse under cold water.
- Place the courgette and asparagus ribbons together on a plate, or in a bowl. Add the peas, the torn fresh mint leaves and the chopped pistachios.
- Crumble some feta over and then finish up with a drizzle of extra virgin olive oil, some balsamic vinegar and a little bit of ground black pepper (if you wish!)
Serve as is for a lighter summer meal, or as a side dish to a BBQ. Best eaten on the day it is made. Enjoy!