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Shepard Avocado Supergreens Salad with charred greens

  • Serves: 4
  • Preparation: 5 minutes
  • Cooks In: 20 minutes

  •       

Ingredients

2 Shepard Avocados, sliced into large chunks
1-2 Zucchini, sliced into thick rings
1 Head of broccoli, broken into florets
6-8 Heads of asparagus, ends trimmed
2 tbsp Olive oil
3 cups Baby spinach leaves
½ cup Flat-leaf parsley, roughly chopped, plus extra to garnish
2 tbsp Macadamias, roughly chopped, to garnish
Dressing
¼ cup Olive oil
¼ cup Lemon or lime juice
1 tsp Dried chilli flakes

Method

1

Get started by preheating a chargrill, fry-pan or BBQ to medium-high heat. Coat your zucchini rings, broccoli florets and asparagus spears with a drizzle of olive oil, place on the heat and cook for 4–5 minutes on each side, until warmed through, charred and caramelised on the outside. Alternatively, you could oven-bake all of these veggies in an oven set to 200°C for 15 to 20 minutes or until cooked to your liking. Remove from the heat and allow them to cool at room temp.

2

Once your veggies are cooked and cooled, it’s time to build your salad. Start with baby spinach leaves and some roughly chopped flat-leaf parsley. Top with the charred green veg, and an extra sprinkle of parsley and some roughly chopped macadamias. This is a good time to combine the dressing ingredients in a jar, and then give a good shake to emulsify and mix well. Either plate up now or store in a travel-safe airtight container for taking to the beach.

3

When it comes time to serve, shake the jar well and pour dressing over your salad ingredients, giving a light toss to get all-over coverage. All ingredients are best stored in the fridge or esky until it's time to serve.

Ingredients

 2 Shepard Avocados, sliced into large chunks
 1-2 Zucchini, sliced into thick rings
 1 Head of broccoli, broken into florets
 6-8 Heads of asparagus, ends trimmed
 2 tbsp Olive oil
 3 cups Baby spinach leaves
 ½ cup Flat-leaf parsley, roughly chopped, plus extra to garnish
 2 tbsp Macadamias, roughly chopped, to garnish
Dressing
 ¼ cup Olive oil
 ¼ cup Lemon or lime juice
 1 tsp Dried chilli flakes

Directions

1

Get started by preheating a chargrill, fry-pan or BBQ to medium-high heat. Coat your zucchini rings, broccoli florets and asparagus spears with a drizzle of olive oil, place on the heat and cook for 4–5 minutes on each side, until warmed through, charred and caramelised on the outside. Alternatively, you could oven-bake all of these veggies in an oven set to 200°C for 15 to 20 minutes or until cooked to your liking. Remove from the heat and allow them to cool at room temp.

2

Once your veggies are cooked and cooled, it’s time to build your salad. Start with baby spinach leaves and some roughly chopped flat-leaf parsley. Top with the charred green veg, and an extra sprinkle of parsley and some roughly chopped macadamias. This is a good time to combine the dressing ingredients in a jar, and then give a good shake to emulsify and mix well. Either plate up now or store in a travel-safe airtight container for taking to the beach.

3

When it comes time to serve, shake the jar well and pour dressing over your salad ingredients, giving a light toss to get all-over coverage. All ingredients are best stored in the fridge or esky until it's time to serve.

Notes

Shepard Avocado Supergreens Salad with charred greens
IngredientsDirections

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