Crunchy green salad

4 servings Prep: 10 mins, Cooking: 2 mins
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A fresh and satisfying salad, pair this with a lovely jacket potato and some sour cream.

By Food24 July 05 2013
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Ingredients (12)

1/2 sugar snap peas
1/2 rocket
4 courgettes — medium
1 broccoli — small head
1 avocado
1 ricotta cheese
1/2 green beans — extra fine
2 fresh mint — sprigs
onion — sprouts
2 Tbs pesto — coriander and chilli
freshly ground black pepper
salt
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Method:

Top and tail the baby marrows.

Using a peeler, peel the baby marrows lengthways to make long thin strips.

Steam the beans for 2 minutes and refresh in cold water.

On a flat platter, arrange firstly the rocket and then the baby marrow ribbons.

Then the sliced avocado, ricotta, beans, broccoli and mint and most of the sugar snaps.

Slice a few of the sugar snaps along their rounded sides and slowly open up, place them on top of the salad for beautiful presentation.

Top with the onion sprouts and drizzle with the pesto.

Reprinted
with permission of Chef Caro. To visit Chef Caro’s
blog, click here.



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