Green salad with mint chimichurri
This green salad is made with blanched broccoli, courgette ribbons and peas. It’s a refreshing and delicious salad with the mint chimichurri dressing. The mint leaves can do more than adding flavour to this salad. It’s one of the oldest culinary herbs that has been used to help relieve digestive problems like indigestion, bloating, IBS symptoms and upset stomachs.
green salad with mint chimichurri
Ingredients
Serves 2 as a side salad
Salad dressing
2 handfuls of fresh mint, leaves only and finely chopped
2 spring onion, finely chopped
1 garlic clove finely chopped
1 tsp dried oregano
1 tbsp mixed seeds (sesame, pumpkin, sunflower)
3 tbsp red wine vinegar
4 tbsp extra virgin olive oil
pinch of chilli flakes
1 tsp sea salt
Salad
2 handfuls of watercress
1 courgette, use a potato peeler to make the ribbons. Don’t use the seeded part - save this to add to soup or a smoothie
8-10 broccoli tenderstem or broccoli florets - cooked and immediately drained and rinsed under cold water
2 big handfuls of petite pots or peas
Add all the salad dressing ingredients together and leave to infuse at room temperature
Arrange the watercress in your serving dish.
Top with the courgette ribbons, broccoli and peas.
Top with the mint chimichuri.
I served my salad with lamb chops
