Put anything that is green in the salad to suit your taste. The anchovies in the dressing add an umami hit but can be left out for vegetarians.
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Ingredients
Dressing
- 4 tbsp greek yoghurt
- 2 tbsp mayonnaise
- 2 anchovy fillets
- 4 tbsp chopped parsley
- 4 tbsp torn basil
- 2 tbsp chopped tarragon leaves
- 1 tbsp lemon juice
Salad
- 150 g sugar snap peas
- 1 romaine lettuce
- 1 gem lettuce
- 1 cucumber peeled, halved, deseeded, cut into half moons
- 1 avocado roughly chopped
- 6 spring onions
Instructions
- Put all the ingredients for the dressing in the bowl of a food processor and blitz. Taste and season with salt and pepper if needed. Store int he fridge until ready to use.
- Halve the sugar snaps diagonally and blanch in boiling water for 1 minutes. Drain and refresh in cold water.
- Finely shred the lettuces. Put all the salad ingredients in a bowl. Add the dressing, stir and serve immediately or serve the dressing on the side.
Nutrition
Calories: 124.2kcalCarbohydrates: 8.9gProtein: 4gFat: 9gSaturated Fat: 1.4gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 4.1gTrans Fat: 0.01gCholesterol: 3.3mgSodium: 45.1mgPotassium: 446.1mgFiber: 4gSugar: 2.7gVitamin A: 1620.8IUVitamin C: 28.3mgCalcium: 77.9mgIron: 2.1mg
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