Seasonal vegetables with garlic and herb vinaigrette

An easy salad doesn’t have to be based on the traditional Greek salad. This bowl full of seasonal greenery with toasted seed crunch and fresh vinaigrette provides ample nutrition and tastes like sunshine in a bowl. Here’s what our array of seasonal vegetables has in store for you.

Spring-veg-salad

Ingredients:

Serves: 4–6

200 g baby asparagus spears, blanched (sub with green beans when asparagus go out of season)
500 g large courgettes, sliced into thin ribbons
10 ml olive oil
1 cup fresh peas, blanched
1 ripe avo, cut into chunks
Zest of 1 lemon
Optional: Toasted seeds

For the garlic and herb vinaigrette
2 garlic cloves, crushed
45 ml chopped dill, mint and basil
Juice and zest of ½ a lemon
60 ml olive oil
5 ml honey, to taste
Salt and pepper

Method:

1. Rub the blanched asparagus with olive oil. Heat a griddle pan until smoking hot and grill the asparagus until slightly charred.
2. Gently combine the courgette ribbons, peas, asparagus and avo and arrange in a salad bowl or platter.
3. Combine the vinaigrette dressing ingredients together and season to taste.
4. Drizzle salad with the dressing and garnish with lemon zest and as an option, toasted seeds.

Spring-veg-side

This salad is best served at room temperature and makes for a wonderful, fresh braai side. For an interesting variation, add creamy goat’s cheese, feta or parmesan shavings to the salad.