What about a nice green salad bowl? And by green, I mean green. Just to get a little body “detox” before all the festivities in December, the month of sweets and big Christmas dinners. This recipe is easy to follow. And the great thing about it is that you need to look mostly for green vegetables when you go shopping. You can buy anything that you like in any shade of green colour.
I also added some mini mozzarellas and chickpeas. And every green salad bowl needs a dressing. I wanted something creamy, consequently, I made a great creamy chickpea-lime dressing. It turned out just amazing.
Ingredients for two portions of the green salad bowl:
- 1/3 of a Honeydew melon
- ½ of the broccoli head
- 4 Tbsp of green peas (cooked, from a jar)
- 1 avocado (ripe)
- ca 10 mini mozzarellas
- 1 Romain lettuce
- 4 Tbsp of chickpeas (cooked)
- 2 spring onions
- watercress sprouts
- sesame seeds
- salt
- olive oil
Ingredients for the chickpeas dressing:
- 5-7 Tbsp chickpeas
- 3 Tbsp of olive oil
- salt
- 2 limes (juice)
Start with making the salad dressing. Take the chickpeas, olive oil, juice of one lime, salt and blend everything for 20 seconds until you get a nice smooth consistency.
Continue with washing and cleaning the lettuce, broccoli and the spring onions. Cut the broccoli into small florets and put them in a pan. Add a little water, bring it to boil an let it simmer for 6-10 minutes. It all depends on how thick the florets are.
In the meantime, cut the lettuce, chop the spring onions and cut one third of the melon into slices. Prepare two plates and divide the lettuce between them. Now start adding other vegetables, one by one, starting at one section of the plate.
For example, put the broccoli florets on one quarter of the plate, next to it add the melon slices, then the two spoons of green peas and the chickpeas. Furthermore, slice the avocado and put one half on each plate. At the end add the chopped spring onions, the mini mozzarellas and some watercress sprouts. You can find watercress sprout almost in every supermarket. Its sprouts are tender and have a mild taste.
Just before serving the green salad bowl add a drizzle of olive oil, fresh lime juice, season well and sprinkle with some sesame seeds. Serve together with the creamy chickpea-lime dressing.
Enjoy!
