These colourful and wholesome pick-me-up spring salad bowls don’t even take half an hour! They’re vegan and vegetarian-friendly and packed full of vitamins that you’ll need in the mid-week energy lull.
Pick-me-up spring salad bowls
Ingredients
- carrot ribbons (divided among 4 bowls)
- defrosted peas (divided among 4 bowls)
- blanched broccoli florets (divided among 4 bowls)
- blanched mange tout peas (divided among 4 bowls)
- sliced spring onion (divided among 4 bowls)
- fresh mint leaves (divided among 4 bowls)
- 45ml (3 tbsp) olive oil
- juice of 1 lemon
- 5ml (1 tsp) Dijon mustard
- salt and freshly ground pepper
- 2 avocados
- lemon wedges
Instructions
1
Among 4 bowls, divide a handful each of carrot ribbons, defrosted peas, blanched broccoli florets, blanched mange tout peas, sliced spring onion and fresh mint leaves. In a small bowl, whisk together 45ml (3 tbsp) olive oil, juice of 1 lemon and 5ml (1 tsp) Dijon mustard. Sprinkle the bowls with salt and freshly ground black pepper to taste and drizzle with the lemon dressing. Serve with avocado halves, to slice and lemon wedges, to squeeze.
