Spring Salad

Ingredients

• 1 bunch asparagus, trimmed and blanched

• 1 cup fresh peas (or broad beans), blanched

• 2 cups mixed salad leaves

• 1 fennel bulb, thinly shaved

• 3 radishes, thinly sliced

• 2 tbsp Global Organics Extra Virgin Olive Oil

• 1 tbsp Global Organics Dijon Mustard (or Wholegrain Mustard)

• 1 tbsp Global Organics Apple Cider Vinegar (or Balsamic Vinegar)

• 1 tsp Lotus Himalayan Pink Salt

• Cracked black pepper, to taste

• Fresh dill or parsley, to garnish

  
  

Method

In a small bowl, whisk together the olive oil, mustard, vinegar, salt, and pepper until smooth and emulsified. Arrange the salad leaves, fennel, asparagus, peas, and radish on a serving platter. Drizzle generously with the vinaigrette and toss lightly to coat. Finish with a sprinkle of fresh herbs and serve immediately for a light, vibrant spring dish.

Serves: 4

Nutritional info (per serve): ~110 kcal, 2g protein, 6g fat, 10g carbs, rich in fibre and antioxidants.

Claims: 🌱 Organic • 🧂 GMO free • 🍴 Vegan