SUPER SUMMER SALAD

Delicious combination of vegetables. I have changed some of the ingredients because I didn't have some at home. I added some green asparagus, cooked in the microwave for about 1.30 minutes and then sliced in half lengthways. Also changed the vinegar. I used champagne vinegar instead.

INGREDIENTS

1 large handful of baby spinach leaves
1 handful of rocket
1/2 handful of kale, thinly sliced
1/2 celery stalk, thinly sliced
1/2 small Lebanese cucumber, roughly chopped
1/2 carrot, finely sliced
1/2 small beetroot, peeled and coarsely grated
2 Tbsp finely chopped Italian parsley leaves
2 Tbsp finely chopped mint leaves
2 Tbsp finely chopped coriander leaves
50g roasted almonds, roughly chopped
Avocado dressing
1 avocado
3 Tbsp lemon or lime juice
1/2 garlic clove, crushed
2 Tbsp apple cider vinegar
sea salt and freshly ground black pepper
3 Tbsp extra-virgin olive oil

METHOD:
Combine all of the salad ingredients in a serving bowl.

To make the dressing, place the avocado in a bowl and mash well.
Add the lemon or lime juice, garlic, vinegar and salt and pepper to taste.

Slowly whisk in the olive oil until it is well combined and creamy or put all ingredients in a large jar and shake until combined.

Just before serving, pour the dressing over the salad and give it a light toss.

Serves 2