Green Summer Salad with Violets and Radishes
Having been super lucky spending the last two weeks in sunny Greece, I totally forgot that by the time I got round to sharing this salad it wouldn’t actually be that summery in London anymore! I’ve been meaning to post this recipe for nearly 2 months and just haven’t got round to it, but it seems a shame to make it wait another whole year for it’s debut. It is incredibly simple and really couldn’t be quicker, more a rough idea to follow than a recipe, but I love it as a quick and pretty starter or alongside a spread of different dips and salads. My friend has named this Skinny Bitch Salad, because she came over to help me cook (*eat) when I was recipe testing one day, and though this was all I was going to feed her! I think she was worried this was just a typical vegan lunch for me and that I am in fact a rabbit. If you can’t get hold of edible flowers then feel free to leave them off completely, I just love the colour they add among the greens. You can also swap rocket and watercress for other leaves of your choice, edamames for peas or broad beans, and dijon mustard for wholegrain.
2 handfuls of rocket
2 handfuls of watercress
A few radishes
1/4 of a cucumber
1/2 cup of edamame beans
Small handful of cress
A few mint leaves
For the dressing:
1/2 lemon, juiced
2 tablespoons of olive oil
1/2 teaspoon of dijon mustard
Salt and pepper
A few edible flowers (I used violets) to decorate
Boil or steam the edamame beans for roughly 5 minutes or until cooked through, then drain and leave to cool. Slice and quarter the cucumber, thinly slice the radishes and finely chop the mint leaves.
To make the dressing, simply whisk together all the ingredients.
Toss your salad with the dressing in a large bowl, sprinkling with edible flowers before serving.