Put anything that is green in the salad to suit your taste. The anchovies in the dressing add an umami hit but can be left out for vegetarians.
Dressing
4 tbsp Greek yoghurt
2 tbsp mayonnaise
2 anchovy fillets (optional)
4 tbsp chopped parsley
4 tbsp chopped basil
2 tbsp chopped tarragon
1 tbsp lemon juice
Salad
150 g sugar snap peas
1 romaine lettuce
1 little gem lettuce
1 cucumber, peeled, halved, seeds removed and cut into half moons
1 avocado, roughly chopped
6 spring onions, sliced
Put all the ingredients for the dressing in the bowl of a food processor and blitz. Taste and season with salt and pepper if needed. Store int he fridge until ready to use.
Halve the sugar snaps diagonally and blanch in boiling water for 1 minutes. Drain and refresh in cold water.
Finely shred the lettuces. Put all the salad ingredients in a bowl. Add the dressing, stir and serve immediately or serve the dressing on the side.
Ingredients
Dressing
- 4 tbsp greek yoghurt
- 2 tbsp mayonnaise
- 2 anchovy fillets
- 4 tbsp chopped parsley
- 4 tbsp torn basil
- 2 tbsp chopped tarragon leaves
- 1 tbsp lemon juice
Salad
- 150 g sugar snap peas
- 1 romaine lettuce
- 1 gem lettuce
- 1 cucumber peeled, halved, deseeded, cut into half moons
- 1 avocado roughly chopped
- 6 spring onions
Instructions
- Put all the ingredients for the dressing in the bowl of a food processor and blitz. Taste and season with salt and pepper if needed. Store int he fridge until ready to use.
- Halve the sugar snaps diagonally and blanch in boiling water for 1 minutes. Drain and refresh in cold water.
- Finely shred the lettuces. Put all the salad ingredients in a bowl. Add the dressing, stir and serve immediately or serve the dressing on the side.