Rocket forms the peppery base, layered with crisp cabbage shreds, broccoli florets, tender beans, crispy baby cucumbers and creamy avocado slices. Textures collide—snappy crunch meets silky smooth—for that authentic summer salad table vibe.
I’m really looking at upping my salad game this year because it’s something most people love but it’s also something that so simple to make that it’s actually difficult. A hit or a miss type of thing. By this I mean that you can make one using a handful of ingredients but if your combination of ingredients is off or the salad dressing is too oily, too acidic or too sweet, it can so easily to put a damper on the whole food experience. So I’m on a mission and I know you’re happy about that because I am. Also, some salad recipes are just way too fancy for my liking, as in the combination of flavour is just way too avant garde for me – hence another reason for me to create a serious list of go-to salads that’ll hit the mark every time.
The dressing twist: it’s as simple as throwing it all in a blender or food processor and with a few pulses later, you’re left a simple but more-ish salad dressing (I mean who am I to a say dipping a dinner roll in that dressing is a great idea). This dressing is also open to
No fuss. Just bold, alive flavors that demand a fork. Pair with crusty bread. This green salad sings simplicity.
Green Bean Crunch Salad
Ingredients
Green Salad
- 1 tsp salt add to boiling water
- 1 ½ cups raw green beans stems removed
- 2 cups shredded green cabbage thinly sliced
- ⅓ cup raw broccoli finely chopped
- ½ cup baby cucumbers sliced
- 1 whole ripe avocado cut into bite size cubes
- 1 cup rocket
- 1 medium spring onion sliced
Dressing
- ¼ cup fresh basil
- ⅓ cup olive oil or avocado oil
- 3 tbsp white wine vinegar
- 2 tsp sugar
- pinch of salt
Instructions
Green Bean Crunch Salad
- Bring a medium pot of salted water to a rolling boiling. meanwhile, remove the stems from the green beans and once the water is boiling, drop them in. Boil for 5 minutes - no longer. Drain immediately and fill the pot with running cold water or transfer the green beans to a bowl filled with water and ice. once cooled slice the green beans in 5cm pieces. Note: submerging the beans in cold water helps them retain their crunch and colour.
- First wash the cabbage, broccoli cucumber, spring onion, and rocket under cold water. Then drain and dry properly.
- Add sliced green beans, shredded cabbage, broccoli, sliced cucumber, avocado, rocket to a large bowl.
- Add all the salad ingredients to a food processor or blender and blend until very well combined. Salt to taste and pour over the salad. Note: rather add to little dressing than to much so add as you go. No one wants a soggy salad.
- Toss the salad and place on your serving dish. Serve and enjoy!