Very green salad

Get your daily dose of greens with this salad, which has every shade of green under the sun! Mixing together all the favourites, from asparagus to avocado to basil pesto, it's a winning combo.

  • 25 mins preparation
  • Serves 6
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  • 345 gram sourdough bread, torn into chunks (see tip)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon dried chilli flakes
  • 1 bunch asparagus, ends trimmed diagonally
  • 150 gram green beans, halved
  • 2/3 cup frozen peas
  • 1/2 cup basil pesto
  • 1 tablespoon lemon juice
  • 3 cup trimmed watercress sprigs
  • 1 avocado, cut into long wedges
  • 160 gram soft marinated goat’s feta


  • 1
    Preheat oven to 200°C. Grease and line a large oven tray with baking paper.
  • 2
    Toss bread, oil and chilli flakes on tray until coated. Season. Bake for 15 minutes or until crisp.
  • 3
    Cook asparagus and beans in a medium saucepan of boiling, salted water for 1 minute. Add frozen peas. Boil for a further 20 seconds or until bright green. Drain. Place in a large bowl of iced water to cool. Drain well.
  • 4
    Place pesto in a small bowl. Stir in 1 tablespoon of water and lemon juice.
  • 5
    Combine bread, beans, peas, asparagus, watercress, avocado and cheese on a serving plate. Drizzle with pesto. Season. Serve immediately.


Use wholemeal or seeded sourdough bread for an even healthier option.