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08 June 2009

Green Salad with Pink Peppercorn Dressing

Personally, I generally prefer salad to hot vegetables. But I know that some people prefer just the opposite. As I was feeding so many people I wanted to serve sides that suit everyone's tastes - so decided to serve a salad as well as the beans and carrots. And, well, since I love spinach I wanted to incorporate it somehow...

The pink peppercorns were a last minute thought and were added for colour as well as for their wonderful tang.


250g baby spinach washed and dried
4 spring onions finely sliced
1/3 cup pistachios chopped
2 avocados chopped
1/3 cup olive oil
3 tablespoons fresh lime juice
2 tablespoons pink peppercorns lightly crushed


Combine the spinach, spring onions, pistachios and avocado in a salad bowl. Place the olive oil, lime juice and peppercorns in a screw top jar and shake to combine. Drizzle the salad with the dressing just before serving.

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