The Perfect Summer Salad
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Cauliflower - 5.3 oz
- Courgette - 3.5 oz
- Cucumbers - 5.3 oz
- Avocado - ½ pieces
- Lemon - ½ pieces
- Yuzu Juice - 0 fl oz
- Dijon Mustard - ½ spoons
- Dijon Mustard - ½ spoons
- Olive Oil - 1 fl oz
- White Balsamic Cream - 2 spoons
- Mixed salad greens - 2.5 oz
Step by Step guide
Step 1
Thinly slice the cauliflower using a mandoline.
Step 2
Slice the zucchini into thin rounds using a mandoline.
Step 3
Slice the cucumbers into rings about 1 cm thick.
Step 4
Cut the avocado in half, remove the pit, and use a spoon to scoop out the flesh from the skin.
Step 5
Cut the flesh of the avocado into large cubes.
Step 6
Grate the lemon zest into a bowl, being careful not to include the white pith, as it adds bitterness.
Step 7
Add lemon juice, yuzu juice, two types of mustard, olive oil, and white balsamic cream to the zest.
Step 8
Mix until smooth with a spoon. Do not whisk, or it will turn into a thick mixture similar to mayonnaise.
Step 9
Combine the vegetables in a large bowl and add the salad leaves.
Step 10
Drizzle the salad with dressing, reserving a little for serving, and toss the salad gently by hand to avoid bruising the leaves and breaking the vegetables.
Step 11
Serve the salad onto individual plates, drizzle with the remaining dressing, and serve immediately.
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