ULTIMATE SPRING SALAD
This super green spring salad is full of interesting ingredients and flavours – it feels like a meal you might order at a restaurant! A delicious lunch or dinner that won’t weigh you down.
I love love LOVE meals like this! Fresh and flavoursome, making the most of seasonal produce. Also can’t go past those soy toasted seeds!
If you have some fresh strawberries, they would make a nice alternative to the dried cranberries.
ULTIMATE SPRING SALAD
This super green spring salad is full of interesting ingredients and flavours - it feels like a meal you might order at a restaurant! A delicious lunch or dinner that won’t weigh you down.
Ingredients
SAUCE
- 1 large avocado
- 1/2 cup unsweetened Greek yoghurt (125ml)
- 1/2 tsp garlic powder
- 1/2 tsp sumac
CHICKEN
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 2 tsp olive oil
- 1 tsp sumac
COUSCOUS
- 1 tsp chicken stock powder
- 3/4 cup boiling water
- 1/2 Tbsp olive oil
- 75 g pearl couscous
SEEDS
- 2 Tbsp pumpkin seeds
- 2 Tbsp sunflower seeds
- 1/2 Tbsp soy sauce
SALAD
- 250 g asparagus (8.8oz)
- 1/4 cup sweetened dried cranberries (40g)
- 60 g baby rocket (2.1oz)
Instructions
MAKE SAUCE
Mash avocado in a medium-sized bowl. Add yoghurt, garlic powder and sumac. Mix well, then season to taste with salt and pepper. Set aside.
PREPARE CHICKEN
Trim any excess fat off chicken, then rub oil and sumac all over chicken. Season with salt and pepper.
COOK COUSCOUS
Dissolve stock in boiling water. Place oil in a small non-stick saucepan on medium heat. Add couscous and cook until lightly browned (2 minutes). Pour in stock, bring to the boil, then reduce heat to medium-low and cover with a lid. Simmer for 15-20 minutes, until liquid is absorbed and couscous is tender.
COOK SEEDS, CHICKEN AND ASPARAGUS
Meanwhile, heat a large frying pan on medium. Add seeds and cook, stirring, until toasted (approximately 2-3 minutes). Remove from heat and stir in soy sauce to coat. Transfer to a plate and leave to cool.
Return pan to heat and increase to medium-high. Add chicken and cook for approximately 5 minutes each side, until golden brown and cooked through. While chicken cooks, trim ends off asparagus and chop cranberries into smaller pieces.
Remove chicken from pan onto a plate; cover with foil. Add asparagus to pan and cook until just tender (3-4 minutes). Season with a little salt and pepper.
ASSEMBLE AND SERVE
Stir couscous with a fork. Divide avocado sauce between individual serving plates (spread it out). Top with rocket, asparagus, couscous, chicken, cranberries and seeds. Serve!
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free stock powder. Replace couscous with a 250g / 8.8oz microwave pouch brown rice and quinoa. Use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: Sumac adds a nice flavour but isn’t essential to the meal. Chopped fresh strawberries would be a good substitute for cranberries.
STORING AND REHEATING: Chicken, couscous and asparagus can be stored together and reheated in the microwave. Store all other components separately. Assemble salad just before serving.
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1 Comment
YYUUMM!!! Made this for dinner tonight and omg it was sooo good!!! Each component is so well prepared and seasoned and when they all come together, phenomenal!! *chef kiss*