B00CU1W244_EBOK

1 SERVE =
2 units vegetables
1 unit fats
Green salad
SERVES 4 PREP 15 mins
This simple salad combines the crunch of
snowpeas, the creaminess of raw zucchini
and the sweetness of cherry tomatoes to great
effect. Add some fresh mixed herbs from
the garden for that extra lift. Use any salad
vegetables you have on hand (or try adding
some finely shredded raw pumpkin – it’s
delicious!).
4 cups (160 g) torn mixed lettuce leaves (such as red leaf,
cos, butter, watercress, rocket, curly endive)
150 g snowpeas (mange-tout),
finely shredded lengthways
1 zucchini (courgette), sliced into fine rounds
1 × 250 g punnet cherry tomatoes, halved
1 quantity Herb Dressing (see page 206)
1
2
Fill a large bowl with cold water and gently
submerge the lettuce leaves. Drain in a colander
for a couple of minutes, then spin dry in batches.
Combine the lettuce leaves with the shredded
snowpeas, zucchini and tomato, season with
salt and pepper and toss the dressing through.
Serve immediately.
Tip: If you want to save a fat unit, simply dress the salad
with a splash of red wine, balsamic, sherry or apple cider