PS Feel free to use any of your preferred vegetables and leafy greens. PPS Quantities are a guidance, feel free to adjust any of the ingredients to suit your taste
Author: Edwina Stuart
Serves: 6
Ingredients
For the Salad
2-3 cups of kale, I used curly kale, deveined and sliced in 1 inch ribbons
1 small zucchini, thinly sliced using a vegetable peeler
1 handful of green beans, steamed for 2 minutes so it still has a little crunch
1 handful of tender stem broccoli / broccolini or asparagus, steamed until just tender with a bite
For the Dressing - makes a generous 1 cup of dressing
1 cup of densely packed herbs - I chose tarragon, parsley, basil, coriander, mint
½ avocado
4 spring onions, chopped white and green parts
¼ cup mayonnaise
¼ cup plan yoghurt
1 anchovy
⅓ cup lemon juice
1 small garlic clove, chopped
salt and pepper
Instructions
Arrange the vegetables on a platter attractively, layers is fine and then slightly toss to ensure even distribution.
Place all the dressing ingredients into a blender, I use my beloved Nutri Bullet.
Blend until a creamy evenly coloured sauce is made.
If the dressing is too thick to be drizzled, add a couple of tablespoons of water to thin a little.
Drizzle over the salad.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/09/12/k-is-for-kale/