All Green Spring Salad

All Green Spring Salad
Serves 6 – preparation 15 minutes

4 asparagus spears
3tsp petit pois/French baby peas
1 small firm courgette/zucchini
1 handful of baby spinach
20g (3/4 oz) radish sprouts

For the dressing
2 UK/US tbsp (1 1/2 AU tbsp) rapeseed/canola oil
2 UK/US tbsp (1 1/2 AU tbsp) olive oil
Fleur de sel and freshly ground pepper

To serve
4 sprigs of coriander/cilantro, leaves torn

Wash the vegetables well, especially if they are not organic. Peel away any tough skin from the asparagus spears. Cut off the stalk-end if it is tough. Use a vegetable peeler to slice the spears lengthways into paper-thin ribbons working from the end to tip. Crush the peas lightly with a fork. Finely slice or peel the courgette lengthways into long strips. In a large bowl, toss all the vegetables with the sprouts.

Prepare the dressing by mixing together the two oils with a little salt and pepper. To serve, drizzle the dressing over the salad and garnish with
fresh coriander.

Variation
For an iodine-rich version, garnish the salad with a packet of dried bonito flakes just before serving. Dried bonito flakes can be found at Japanese grocers. Radish sprouts can be found in health-food stores.

Taken from Raw Food French Style by Delphine de Montalier, £20 Frances Lincoln

Why not try more delicious recipes from Delphine? Her Pear, Parsley and Lime Smoothie is delish.

We Heart Living – Raw Food French Style by Delphine de Montalier