Green salad leaves with avocado, asparagus and green beans
1 serving
15 minutes
This refined salad is the embodiment of freshness and elegance in French cuisine. It harmoniously combines tender green leaves, creamy avocado, crunchy asparagus, and juicy Kenyan beans, creating a balanced flavor with light nutty and herbal notes. The addition of edamame and zucchini brings textural variety, while the sweet-sour apple and refreshing cucumber add zest. The dressing made from olive oil, apple and lemon juices gives the dish a subtle tanginess and enhances the natural flavors of the ingredients. This salad is an ideal complement to a light summer dinner or an elegant lunch, especially when paired with a glass of white wine. The presentation is adorned with a sprig of fragrant dill, making the dish not only a gastronomic delight but also a visual pleasure.
1
Dip the asparagus tips in boiling water for 1-2 minutes, then rinse in a colander under cold water. Slice the zucchini into rounds, steam until half-cooked so the vegetable doesn't become too soft, then cool. Boil the edamame beans in boiling water for 1 minute, then cool as well.
- Asparagus: 20 g
- Courgette: 20 g
- Edamame (green soybeans): 10 g
2
Mix all the dressing ingredients – oil, apple juice, lemon juice, salt, and pepper. Cut the cucumber into slices. Slice the apple into thin sticks without peeling it. Cut the avocado into medium-sized cubes. Slice the Kenyan beans lengthwise.
- Olive oil: 50 ml
- Apple juice: 10 ml
- Lemon juice: 5 ml
- Salt: to taste
- Ground black pepper: to taste
- Cucumbers: 10 g
- Green apples: 10 g
- Avocado: 30 g
- Kenyan green beans: 20 g
3
Mix all the salad ingredients, garnish with a sprig of dill, and drizzle with dressing.
- Rocket (arugula): 20 g
- Lamb's lettuce (mache): 10 g
- Dill: 1 sprig