This is the best. So easy to make, and super healthy.
I n g r e d i e n t s
s a l a d:
1 avocado (ripe)
150g sweetcorn
1 celery (with lots of sticks)
One large handful of parsley
d r e s s i n g
2 tbs of cold pressed rape seed oil
1 tbs dijon mustard
Garlic (granules, squeezy, or fresh- fresh will be potent thought)
juice of 1 juicy lemon
salt
lemon pepper
tbs of garlic-y humus
6 chopped small pickled onions
2 tsp of pickled onion vinegar
D o:
1) Chop everything up into a large bowl;
a) Slice avo in half and dice both sides. Squidge out any of the lovely darker green avo in the mixing bowl (this mixes with the dressing and makes it more creamy).
b) Slice the celery sticks.
c) Chop the parsley (the smaller the better). Parsley is quite a strong herb so a large leaf of it isn't always the best.
d) Whack your sweetcorn in the bowl too.
2) Chop your small pickled onions into little tiny pieces and put in a smaller bowl.
3) Add other dressing ingredients with your shallots and stir. Add more of any of the ingredients to your taste and stir again.
4) Pour dressing over salad and mix well.
5) Serve immediately
N u t r i t i o n
