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Spring salad

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  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Gluten free

This fresh-tasting spring salad is a great way to add more greens to your meals. Sprinkle with toasted hazelnuts for a winning dish.

  • Serves6
  • Cook time5 minutes
  • Prep time10 minutes
Spring salad

Ingredients

  • 1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
  • 1 cup (120g) frozen peas
  • 3 baby gem lettuce, cut into wedges
  • 1 zucchini, peeled into ribbons
  • 1 avocado, stoned, peeled, thinly sliced
  • 1/3 cup (45g) hazelnuts, toasted, coarsely chopped
  • 1/2 cup (125ml) Coles Kitchen Green Goddess Dressing

Nutritional information

Per Serve: Energy: 863kJ/206 Cals (10%), Protein: 5g (10%), Fat: 18g (26%), Sat fat: 2g (8%), Carb: 5g (2%), Sugar: 4g (4%), Fibre: 4g (13%), Sodium: 218mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the asparagus and peas in a medium saucepan of boiling water for 2 mins or until bright green and just tender. Refresh under cold water. Drain.

  2. Step 2

    Arrange the lettuce, asparagus mixture, zucchini and avocado in a serving bowl. Sprinkle with hazelnuts. Drizzle with dressing to serve.

Spring salad

Spring salad
  • Serves6
  • Cook time5 minutes
  • Prep time10 minutes
Ingredients
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
  • 1 cup (120g) frozen peas
  • 3 baby gem lettuce, cut into wedges
  • 1 zucchini, peeled into ribbons
  • 1 avocado, stoned, peeled, thinly sliced
  • 1/3 cup (45g) hazelnuts, toasted, coarsely chopped
  • 1/2 cup (125ml) Coles Kitchen Green Goddess Dressing
    Description

    This fresh-tasting spring salad is a great way to add more greens to your meals. Sprinkle with toasted hazelnuts for a winning dish.

    Method

    1. Step 1

      Cook the asparagus and peas in a medium saucepan of boiling water for 2 mins or until bright green and just tender. Refresh under cold water. Drain.

    2. Step 2

      Arrange the lettuce, asparagus mixture, zucchini and avocado in a serving bowl. Sprinkle with hazelnuts. Drizzle with dressing to serve.