A beautifully monochrome salad that surprises with its punchy taste combination. Get your daily dose of fresh veggies and fruit all in this lovely ultra-green lunch!
The winter is slowly edging towards the end and I find myself craving more and more for fresh and lighter meals. Since fresh spring produce is not yet available we need to improvise with what we’ve got around.
I used to think that in the wintertime it is difficult to eat really fresh produce. This simple and delicious salad is one of the ways I have found to prove this affirmation utterly wrong. All the different textures and flavors and the punchiness of the seasoning is what makes this salad a perfect invigorating lunch to keep you awake and going strong for the rest of the day!
The green salad recipe
- 1 avocado
- Half of a small zucchini
- 1 kiwi
- 1 endive
- Canned corn
For the vinaigrette:
Chop up the zucchini, avocado, endive and kiwi. Put everything in a bowl, add corn and capers. Pour in the olive oil, squeeze the lemon and sprinkle the salt on top. Mix a few turns and your salad is ready!
You can add fresh herbs of your choice as well. I think it would be really nice with a small handful of chopped fresh cilantro.