- lunch
- vegetarian
- high-fibre
- no-cook
Big Green Power Salad
A crunchy, creamy, deeply satisfying green salad with avocado, seeds and a lemon-garlic dressing — proof that salad is a main course.
2 servings Prep 15 min Cook 0 min 15 min + 0 min Easy
Ingredients
- 2 heads of Little Gem or 1 romaine heart, chopped
- 150 g baby spinach or rocket
- 1 ripe avocado, sliced
- 1/2 cucumber, ribboned or diced
- 2 spring onions, thinly sliced
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp grated Parmesan (optional)
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic, grated
- 1/4 tsp sea salt
- Pinch of black pepper
Instructions
- Make the dressing: whisk the olive oil, lemon juice, mustard, garlic, salt, and pepper in a small bowl until emulsified.
- Toast the pumpkin and sunflower seeds in a dry pan over medium heat for 2–3 minutes, shaking often, until they pop and smell nutty. Watch them — they burn quickly.
- Combine the lettuce and spinach in a large bowl with the cucumber and spring onions.
- Drizzle over most of the dressing and toss until every leaf is coated.
- Top with the avocado, toasted seeds, and Parmesan if using. Add the remaining dressing to taste and serve immediately.
Notes
- Dress the salad just before serving so the leaves stay crisp — undressed leftovers keep in the fridge for a day.
- Add a hard-boiled egg or 100 g of grilled chicken for extra protein.
- Swap the seeds for any nuts you have; toasting is what makes them special.
