Ultimate Green Salad Recipe
by GBC Kitchen
2-4
10 minutes
Ingredients

Green salad

  • 40g of tenderstem broccoli, cut in half if the stems are very long
  • 50g of green beans, trimmed and halved
  • 50g of mangetout
  • 50g of cucumber, peeled into ribbons
  • 50g of fresh peas, (removed from pod weight)
  • 60g of mixed leaves
  • 1 handful of mint leaves
  • 1 handful of parsley leaves
  • 1 handful of basil leaves

Quick lemon dressing

  • 2 tsp extra virgin olive oil
  • 1/2 lemon, zest plus 1 tsp juice
  • 1 pinch of freshly ground black pepper
  • 1 pinch of flaky sea salt
Method
1

Bring a large pan of water to the boil with a big pinch of salt and prepare a bowl of iced water beside it. Cook the broccoli for 4 minutes then plunge into the water to chill and preserve the bright green colour

  • 40g of tenderstem broccoli, cut in half if the stems are very long
2

Repeat with the green beans for 3 minutes and mangetout for 1 minute, adding to the iced water again to chill. Once the vegetables are cold, drain 

  • 50g of green beans, trimmed and halved
  • 50g of mangetout
3

Use a mandoline or vegetable peeler to shave fine ribbons of cucumber and place them in a bowl with the blanched vegetables and fresh peas

  • 50g of cucumber
  • 50g of fresh peas, (removed from pod weight)
4

Make a quick dressing by whisking the oil and lemon juice together (it probably won't emulsify, that's fine.) Add the lemon zest and season with salt and pepper

  • 2 tsp extra virgin olive oil
  • 1/2 lemon, zest plus 1 tsp juice
  • 1 pinch of freshly ground black pepper
  • 1 pinch of flaky sea salt
5

Pour the dressing over the vegetables and toss to combine evenly, then add in the salad leaves and herbs

  • 60g of mixed leaves
6

Arrange the salad onto a large platter, or straight onto your plate