Many may call this an 'LA-style all green salad' but whether you are in LA, London, Llandudno, Lugano, Lisbon, Luxembourg, Limerick, Lanark ... or your own town, if you like broccoli why not consider giving this a try. The recipe idea does suggest a tin of green lentils, which does 'up' the carb content *.
The recipes on this blog are only suggestions, and you may wish to amend them slightly to better suit your own individual requirements. If you are a diabetic and not sure of how certain foods may affect your blood sugar level ... test is best i.e. do use your meter.
Ingredients:
Serves Four
1 tbsp olive oil
0.5 tsp ground cumin
1 clove garlic, crushed
Zest and juice of 1 washed lemon
80 g fat-free natural yogurt
1 medium head broccoli, broken into florets
250 g bunch asparagus, trimmed
200 g baby leaf watercress, spinach and rocket salad
410 g tin green lentils in water, drained and rinsed
1 ripe avocado peeled, de-stoned and chopped
40 g seed mix
... but on we go. This is a plate brimming with the best of summer veg, all topped off with a zesty dressing.
Ingredients:
Serves Four
1 tbsp olive oil
0.5 tsp ground cumin
1 clove garlic, crushed
Zest and juice of 1 washed lemon
80 g fat-free natural yogurt
1 medium head broccoli, broken into florets
250 g bunch asparagus, trimmed
200 g baby leaf watercress, spinach and rocket salad
410 g tin green lentils in water, drained and rinsed
1 ripe avocado peeled, de-stoned and chopped
40 g seed mix
Method:
1. Make the dressing: in a small bowl, combine the olive oil, cumin, garlic, lemon zest and juice and natural yogurt. Set aside.
2. Steam the broccoli over a pan of boiling water for 3-4 minutes, until just tender. Add the asparagus for the final 2 minutes.
3. Toss together the salad leaves with the asparagus, broccoli, lentils and avocado. Divide between 4 plates, drizzle with the dressing and serve scattered with the seed mix.
2. Steam the broccoli over a pan of boiling water for 3-4 minutes, until just tender. Add the asparagus for the final 2 minutes.
3. Toss together the salad leaves with the asparagus, broccoli, lentils and avocado. Divide between 4 plates, drizzle with the dressing and serve scattered with the seed mix.
I just thought if it's LA summer style perhaps we should get our roller skates out
Second thoughts perhaps I'll stick to some summer sneakers
Hope your summer is going well ... thanks for reading.
All the best Jan
8 comments:
LOL Sneakers are more your style Jan :)
Recipe looks good
The salad looks delicious! And I love the pink sneakers! Have a happy Sunday!
Yum! The salad will be perfect during our Heat Wave here in Wisconsin.
Love the sneakers.
Carla
What a great looking salad! I once tried to replicate a similar salad, which I had bought at a Farmer's Market, but it didn't exactly turn out the way I wanted it to. Perhaps this recipe might help.
That looks tasty, and oh-so-healthy! I love those pink sneakers!
Many thanks to you all for your comments.
Anonymous 10.46 - yes sneakers are more me! Enjoy the recipe.
Eileen - hope you had a lovely Sunday and the new week has started well for you. Enjoy the salad if you should get to give this recipe idea a try. You can't beat pink sneakers, my favourite colour.
Carla - in a heatwave salads are great. I do hope you can keep as cool as possible, in a very hot Wisconsin. Yes, I love those sneakers.
Jennifer - I hope you have great success when you try this recipe out. Have a good week.
Amy - I love all kinds of salads, they can be adapted to suit all tastes. Glad you like those sneakers ...
Wishing you all a good week ahead.
All the best Jan
Cute sneakers and skates. Love broccoli. Have some in my freezer now. Love lentils too, but not so much lentil flour. It's not horrible and it works nicely to thicken my lentils but for a bake, I've yet to give it a go.
Hi Ivy - you can't beat broccoli in any recipe. I know many readers do use lentils in their cooking, but some diabetics may find they raise blood sugar levels too much. If you are a diabetic it is important to check your blood sugar readings if you do decide to try a 'new' food. (Note this recipe has 16.4g carb per serving.)
I haven't tried lentil flour, but again those who are gluten intolerant, Celiac, do find it a very handy substitute. I think this site gives a good tutorial http://thecookiewriter.com/2015/01/homemade-lentil-flour-tutorial.html
Thanks for your comments
All the best Jan
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