Supergreen Salad

INGREDIENTS 

3 baby gem lettuces

1 continental cucumber julienned 

1 medium head of broccoli

1-2 bunches grilled asparagus

1 cup snowpeas

1 cup sugar snap peas 

1 small avocado (optional)

3 tbsp pepita seeds roasted 

1 tbsp olive oil

Maldon salt to taste

DRESSING

¼ cup olive oil

¼ cup balsamic vinegar

1 tsp Dijon mustard

1 tbsp pure maple syrup

INSTRUCTIONS

1. Pre heat oven to 180 degrees celcius

2. Grill asparagus and broccoli with olive oil and Maldon salt. Don't over cook. 

3. Wash lettuce and place in salad bowl

4. Julienne cucumber with a peeler and position cucumber evenly on top of lettuce bed

5. Blanch snow peas and slice into strips. Scatter on salad.

6. Blanch sugar snap peas and scatter evenly.

7. Throw roasted broccoli florets over salad

8. Slice asparagus and scatter over salad. 

9. Slice avocado and place on top of salad.

10. Sprinkle with roasted Pepita seeds.