Name: Green salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 170 gram asparagus; 8 snow peas; 1 (130g) lebanese cucumber; 1 small_piece (200g) avocado; 100 gram mesclun; 2 tablespoon japanese soy sauce; 1 1/2 tablespoon rice vinegar; 1 tablespoon mirin; 1 clove garlic, crushed; 1 teaspoon caster (superfine) sugar; 5 (mm) (¼-inch) piece fresh ginger (2g), grated; 2 teaspoon olive oil; 1/2 teaspoon sesame oil

Ingredients

170 gram asparagus

8 snow peas

1 (130g) lebanese cucumber

1 small_piece (200g) avocado

100 gram mesclun

2 tablespoon japanese soy sauce

1 1/2 tablespoon rice vinegar

1 tablespoon mirin

1 clove garlic, crushed

1 teaspoon caster (superfine) sugar

5 (mm) (¼-inch) piece fresh ginger (2g), grated

2 teaspoon olive oil

1/2 teaspoon sesame oil

Method

1.Make dressing. Place ingredients in screw-top jar; shake well. Stand 15 minutes.

2.Meanwhile, boil, steam or microwave asparagus and snow peas separately until just tender, drain. Rinse under cold water, drain. Cut into chunks.

3.Halve cucumber lengthways, discard seeds with teaspoon. Slice cucumber thinly. Cut avocado into small cubes.

4.Place asparagus, snow peas, cucumber and avocado in large bowl with mesclun and dressing, toss gently to combine.

Add some halved cherry tomatoes for colour or small Japanese rice crackers or crispy wasabi peas for a crunch.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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