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Summer Greens Salad


Vegan, gluten free. This beautiful vibrant Summer salad is rich in protein and fibre, finished with a zesty lemon and Cashew Parmysan CRUMS dressing.

Pairs with Cashew Parmysan CRUMS


Ingredients

  • 1 cup (120g) defrosted petit pois

  • 1 cup (120g) defrosted edamame beans

  • 35g sliced green olives

  • 3" cucumber, chopped

  • A handful of rocket leaves, roughly chopped

  • 1 chopped spring onion

  • A few chopped fresh mint leaves

  • For the dressing:

  • Juice of 1/2 lemon

  • Zest of 1 lemon

  • 2 tbsp extra virgin olive oil

  • Cashew Parmysan CRUMS


Method

  1. Combine salad elements in a large bowl.

  2. Whisk dressing ingredients together and stir through.

  3. Top with another sprinkle of Cashew Parmysan CRUMS and serve as a delicious side, or as a light lunch with slices of sourdough. Enjoy in the sunshine.

  4. This salad gets even better if you leave the dressing to chill out with the other ingredients for a bit!

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