THE BIG GREEN CHOPPED SALAD
4 People
204 Cals
THE BIG GREEN CHOPPED SALAD
4 People
204 Cals
About the recipe
This is the kind of salad that makes eating greens feel genuinely exciting.Everything is finely chopped so you get the perfect bite every single time — crisp baby cos, iron-rich spinach, spring onions, fresh herbs, creamy feta and little bursts of tangy dill pickle, all tossed through a vibrant green dressing made with basil, parsley, pumpkin seeds and extra virgin olive oil.It’s light yet satisfying, packed with fibre to support healthy digestion, leafy greens for folate and antioxidants, heart-healthy olive oil, and pumpkin seeds which provide magnesium, zinc and healthy fats to help support energy, hormones and overall wellbeing.I love serving it over creamy whipped cannellini beans or hummus for extra fibre and plant-based protein, making it the perfect easy lunch or light dinner that keeps you feeling nourished and satisfied. Try the salad and hummus packed into a soft, freshly made tortilla...it's delicious!Fresh, vibrant and full of goodness — this feels like something you’d eat at a luxury wellness retreat, but it’s simple enough to make at home any day of the week.
Nutrition Per Serving
204
Calories
12g
Fat
2g
Saturates
3g
Sugars
476mg
Salt
8g
Protein
9g
Carbs
6g
Fibre
Ingredients
Salad
- 2 baby cos lettuces finely chopped
- 100 g baby spinach finely chopped
- 3 spring onions finely sliced
- 2 dill pickles finely chopped
- 60 g feta crumbled
- Extra feta for garnish
GREEN HERB DRESSING
- 100 g fresh basil leaves
- 100 g fresh parsley
- 2 tablespoons pumpkin seeds
- 60 ml extra virgin olive oil
- 60 ml verjuice or 50ml orange juice + squeeze of fresh lemon juice
- Sea salt to taste
TO SERVE (OPTIONAL)
- Whipped cannellini beans
- Hummus
- Tuna
- Smoked salmon
- Boiled eggs
- Cottage Cheese
- Soft tortilla wraps
Method
- Finely chop the baby cos, spinach, spring onions and dill pickles and place into a large serving bowl.
- Add the crumbled feta and gently toss everything together.
- To make the dressing, add basil, parsley, pumpkin seeds, olive oil, verjuice, sea salt and pepper to a blender or small food processor.
- Blend until smooth and vibrant green. Add a small splash of water if needed to loosen the dressing.
- Spoon whipped cannellini beans or hummus onto the base of a serving platter or bowl.
- Pile the chopped salad over the top.
- Finish with extra feta.
- Serve immediately and enjoy.
NOTES + INSPIRATION
Green olives are a delicious substitute for dill pickles if you prefer a softer salty flavour.
Add avocado for extra creaminess or to swap with the feta.
Grilled chicken also works beautifully if you want a heartier meal.
Substitute the pumpkin seeds for pine nuts or cashew nuts.
This salad is best eaten fresh, but the chopped greens can be prepped ahead and stored separately from the dressing.
The herb dressing also works beautifully drizzled over grilled vegetables, fish or roasted chicken.
Fresh. Vibrant. Completely addictive.
Grilled chicken also works beautifully if you want a heartier meal.
Substitute the pumpkin seeds for pine nuts or cashew nuts.
This salad is best eaten fresh, but the chopped greens can be prepped ahead and stored separately from the dressing.
The herb dressing also works beautifully drizzled over grilled vegetables, fish or roasted chicken.
Fresh. Vibrant. Completely addictive.
