A filling salad with lots of fresh herbs, creamy avocado, crunchy veggies and a light citrus and olive oil dressing
No cooking required
½ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro/coriander
⅓ cup finely chopped mint
4 cups arugula
1 ½ cups chopped celery (small pieces)
2 avocados, cut into small pieces
1 ½ cups green beans, cut into smaller pieces (about ½ inch)
⅓ cup cashew nuts, roughly chopped (you can choose to toast them, or keep them raw)
Dressing
3 Tbsp avocado oil
Juice of 1 lemon
½ garlic clove, minced or finely grated with a microplane
Salt and pepper
1
In a large salad bowl, combine the parsley, cilantro/coriander, mint, arugula, celery, avocado, green beans and cashew nuts
2
In a cup or small bowl, combine the dressing ingredients, taste and adjust the seasoning as required
3
Right before serving, pour the dressing over the salad and toss to combine
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories237
- % Daily Value *
- Total Fat 20.7g27%
- Total Carbohydrate 12.2g5%
- Protein 4.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro/coriander
⅓ cup finely chopped mint
4 cups arugula
1 ½ cups chopped celery (small pieces)
2 avocados, cut into small pieces
1 ½ cups green beans, cut into smaller pieces (about ½ inch)
⅓ cup cashew nuts, roughly chopped (you can choose to toast them, or keep them raw)
Dressing
3 Tbsp avocado oil
Juice of 1 lemon
½ garlic clove, minced or finely grated with a microplane
Salt and pepper