Lamb’s lettuce, pumpkin seed and apple salad

Lamb’s lettuce, pumpkin seed and apple salad

By
From
Good Better Green
Serves
4-6

This is definitely a green salad, with the soft and silky lamb’s lettuce, crunchy Gems and sweetsour apples. The pumpkin seed oil does add a lovely flavour, and is a fantastic ingredient to have in your storecupboard, but feel free to use avocado oil or just olive oil instead. You will most likely have some leftover dressing, but it keeps well in the fridge for a few days and can be enjoyed with any salad or shredded vegetables. If you are preparing the salad in advance, do not dress it until just before serving and toss the apple slices in some lemon juice diluted with water to prevent browning.

Ingredients

Quantity Ingredient
100g lamb’s lettuce
2 little gem lettuces, leaves separated
2 green apples, cored, halved and sliced
150g sugar snap peas, any strings removed
80g pumpkin seeds, toasted in a dry frying pan until they start to pop

For the dressing

Quantity Ingredient
1 small ripe avocado
or 1/2 large ripe avocado
80ml lemon, Juiced
1-1 1/2 tablespoons maple syrup or honey, to taste
125ml mixture of pumpkin seed oil and olive oil or all olive oil
1 teaspoon dijon mustard
30g fresh coriander, thickest stems removed

Method

  1. Put all the salad ingredients, except the pumpkin seeds, into a large bowl.
  2. In a blender, blend together the ingredients for the dressing and pour enough over the salad to coat lightly and evenly, when gently tossed.
  3. Sprinkle with the toasted pumpkin seeds and serve immediately.
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