A basil and caper green dressing adds zing to this healthy salad, which was developed by Amelia Freer, Nutritional Therapist and bestselling author of 'Cook Nourish Glow'.
Amelia Freer's Garden Summer Salad
Ingredients - Serves 6
- 100g sugar snap peas
- Bunch of asparagus
- 1 or 2 beetroots
- 1 large carrot, spiralized using the spaghetti cutting cone of the Kenwood Electric Spiralizer
- 1 fennel bulb, spiralized using the parpadelle cutting cone of the Kenwood Electric Spiralizer
- Juice of half a lemon
- Small bag of pea shoots (use rocket or watercress if not in season)
- A bunch of radishes, sliced or halved
Basil and caper green dressing
- Juice of half a lemon
- 2 tbsp capers, drained
- A large bunch of basil
- 2 tbsp extra virgin olive oil
- Salt to taste
Method
Combine all the ingredients for the dressing using a small processor or blender such as the Kenwood Mini Chopper until it is thick and a bright green pesto texture.
Lightly blanch and refresh the sugarsnap peas and asaparagus, drain and set aside. Using the Kenwood Electric Spiralizer, spiralize the carrot and fennel into thin ribbons using the parpadelle cutting cone. Place the spiralized fennel in a bowl of water with the lemon juice to prevent it from browning.
Assemble the spiralized vegetables on a large platter with the pea shoots, blanched vegetables, radishes and a generous drizzle of zingy green dressing.