February 25, 2024

Simple Summer Salad

RECIPES BY THE SOCIAL KITCHEN VOL:1

This fresh summer salad is packed with inexpensive, nutrient-dense ingredients and is easy to throw together.

The perfect pretty side dish for lunch or dinner gatherings, its sugar snap peas and bright pink radishes will make an eye-catching addition to your table.

SERVINGS: 4-6 AS A SIDE PREP TIME: 15 MIN

INGREDIENTS

Salad:

2-4 lettuces (a mixture of Romaine, Butterhead & little Gem are perfect)
a few handfuls of radishes, finely sliced
1 large ripe avocado, cut in half, stone removed & finely sliced
8-10 large sugar snap pea pods, sliced open to remain in their pods
A large handful of fresh chives, finely chopped
6-8 spears of asparagus, trimmed & finely peeled

Dressing:

6 tbsp of extra virgin olive oil
3 tbsp of lemon juice
pinch of sea salt
pinch of black pepper

METHOD:

1. Mix the dressing ingredients and taste, adjusting with extra lemon juice or salt/pepper (if needed) & pop to one side.

2. Wash your lettuce leaves and lay them randomly over the base of a medium-large platter (we used our White Bead Charger).

3. Scoop out your sliced avocado in quarters and place them on top of, or just tucked under some the leaves. Fan out the quarters so the slices can be seen.

4. Sprinkle over your chopped chives and radishes.

5. Gently place your open pea pods around the plate, on top of and just poking out of the lettuce leaves.

6. Take a grater and shave curls of asparagus from each stem, scattering these over the entire salad to finish.

7. Once ready to serve, drizzle over your dressing and enjoy!