Green Goddess Summer Salad


For the Dressing

1 avocado, pitted and flesh scooped

1 lime, juiced

2 tablespoon light tahini

2 tablespoon olive oil

1 Large handful fresh basil

1 teaspoon miso paste

Salt and pepper, to taste

Water, to thin

For the Salad Greens

2 heads butterhead lettuce

1 head of broccoli, chopped into florets

1 cup fresh green peas (or frozen)

1 beetroot, peeled

2 tablespoons sesame seeds

2 tablespoons pumpkin seeds

1 Handful of sprouts

For the Dressing

Mash the avocado and stir in the remaining ingredients.

Set aside while you prepare the salad.

For the Salad Greens

Prepare peas by boiling in a pot of salted water for 5 to 8 minutes then add broccoli in the final 3 minutes.

Drain peas and broccoli then put them into a large bowl with ice and water to cool.

Remove and discard outer leaves of the butterhead lettuce.

Chop remaining leaves into bite-size pieces, rinse and dry, then set aside in a large bowl.

Chop your beet in thin slices.

Place into the bowl with the lettuce.

Drain peas and broccoli and add to the other salad ingredients and dressing.

Toss until completely coated with the glorious dressing. Enjoy!
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