With spring most definitely on its way in North America, and the wet season creeping up slowly on Panama, I thought it was about time that I posted up a fresh new zesty salad recipe that would bring a little sunshine to everyone’s plate!
This dish is ready in 10 minutes flat, and is a beautifully subtle and tangy plate full that will make even little mouths happy.
As well as being full of stuff that’s just wonderful for you, this salad has some nutty goodness – and is even better when topped with vegan parmesan!
1 large handful red lettuce
1 large handful rocket
4 radishes, sliced
handful of artichoke hearts, marinated
1 avocado, cubed
handful of cashews, roughly chopped
handful of almonds, roughly chopped
1 carrot, peeled into strips
for the dressing:
the juice of 1 orange
2 tbsps olive oil
1 tbsp apple cider vinegar
3/4 tbsp agave nectar
salt to taste
pepper to taste
Place all the salad ingredients together in a large salad bowl
Place all the dressing ingredients together in a large cup and stir to mix
Drizzle the dressing into the salad and toss to coat
If you have any dressing left over, pop it into a glass bottle in the fridge; it will save for quite some time. Give it a shake before you use it to make sure its not separated!
This is a new favourite in our house. It’s just the right combination for sweet and savoury, and would be a wonderful addition to any BBQ or late summer night supper. Enjoy!