Mixed Salad Leaves with Avocado and Radish – Pete Evans

The secret to a good salad is often the dressing, and one of the simplest and most delicious is the classic seeded mustard vinaigrette. This dressing elevates simple leaves to the most extravagant salad.

I like to use sorrel leaves for this recipe as we grow them in our garden at home, but feel free to replace them with any type of lettuce or green of your choice. Try serving with sashimi, grilled sardines,
roast chicken or pork.

Serves 2 – 4 as a side

  • 2 large handfuls of mixed salad leaves
  • 1 small handful of baby sorrel leaves (if unavailable use another small handful of mixed salad leaves)
  • 4–5 radishes, thinly sliced
  • 1 avocado, sliced

Seeded Mustard Dressing

  • 1 tablespoon seeded mustard
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon honey
  • 1⁄2 teaspoon finely grated ginger
  • 3 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper

To make the dressing, place the mustard, lemon juice or vinegar, honey and ginger in a small bowl and whisk together. Slowly whisk in the olive oil until well combined. Season with salt and pepper.

To assemble the salad, place the salad leaves, sorrel (if using), radish and avocado in a large bowl or on a platter. Drizzle on the dressing and gently toss to coat. Season with some salt and pepper if needed.

Eat Your Greens – Pete Evans

Pete Evans wants us to eat more greens, and the best way to do that is to find some fabulous recipes. Well, look no further because Pete has compiled a fabulous selection of them all in one book!

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