This has become one of those staple salad recipes that I make a version of at least once a week. The dressing is fantastic and stores really well in the fridge so double or triple the quantities to have salad dressing on hand for the week. The same goes for the roasted seeds. Make extra and store them in a jar or snap lock bag in the fridge for an easy addition of crunch and flavour to whatever you are cooking. The only essential ingredient in this salad is super crispy lettuce – I like to use baby cos but use whatever takes your fancy. To that add whatever you like. For me that is cooling cucumber, crunchy fennel and creamy avocado. But if I have herbs on hand or a few radishes, nice tomatoes or baby carrots, I add those too.
Crispy Lettuce Board
4 baby cos, cut into halves or quarters
1 avocado, sliced into thin strips
1 Lebanese cucumber, shaved into ribbons with a peeler
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 tspn coconut oil
1 large pinch salt flakes
Any fresh chopped herb (dill, parsley, mint, coriander)
Thinly sliced radish
Thinly sliced fennel
Thinly sliced crispy vegetables
1/3 cup oilve oil
2 tspn dijon mustard
3 tbspn apple cider vinegar
2 tspn white balsamic vinegar
A generous pinch salt
Pepper to taste
1 tspn maple syrup
Heat the coconut oil in a non stick frypan and toast the pumpkin and sunflower seeds with the salt until crispy and golden. Set aside to cool.
Put all the dressing ingredients in a jar and shake to combine. (Or for a creamier dressing, blitz in a blender).
Place the lettuce on a large board. Place the cucumber ribbons and avocado slices artfully over and around the lettuce.
Drizzle over the dressing, making sure to get some in the creases of the lettuce.
Top with lots of crunchy seeds.