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Green Salad with Creamy Mint Dressing

We would enjoy this salad with pan-fried chicken tenderloins and Oamaru Jersey Benne new potatoes – drizzled with extra herb dressing!
Prep Time 30 mins
Total Time 30 mins
Ratings: 4.7 from 13 votes
Courses: , ,
Difficulty: Intermediate
Servings: 6
Best Season: Summer
Ingredients
    For the salad
  • 2 cup of your choice of salad leaves, mesclun, baby kale leaves – microgreens are nice.
  • 1.5 cup of frozen green peas, blanched
  • 500 g green beans or 2 bunches of fresh asparagus, cooked until just tender crisp and cut to desired length.
  • 1 small packet of snow peas, blanched
  • 1 cup parsley and mint leaves – roughly chopped
  • 150 g creamy feta cheese
  • 2 tbsp sliced almonds, toasted
  • Extra herbs, pea tendrils, radish sprouts for presentation.
    • For the creamy dressing
  • 1 cup mint leaves
  • 1 large lemon, juice and zest
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • 1 tbsp honey
  • 0.3 cup olive oil
  • A little freshly ground pepper and sea salt
Instructions
  1. 1

    For the salad,  layer freshly blanched veg with the salad greens and dressing. Toss gently and add the crumbled feta.

    Top with toasted almonds, pea tendrils and radish sprouts if you have any.

  2. 2

    For the dressing,  blend altogether until smooth and creamy.

    You can make the scrummy herb dressing up to four days in advance. This dressing is really good with baby new potatoes as well.

Note

You can blanche, drain and chill the beans or asparagus and peas up to 2 days ahead.

Combine all the elements shortly before serving, to keep the freshness and crunch of the greens. We were hoping to use asparagus on this dish but they weren’t in season so we used fresh baby beans instead which are equally as delicious in this recipe. Delicate pea tendrils, pea shoots and peppery radish sprouts would be spectacular as a garnish on this dish when in season.

View online: https://elgustoglobal.com/recipe/green-salad-with-creamy-mint-dressing/