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
  • Capers

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.

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