crunchy creamy salad

crunchy creamy salad
serves 2

I’ve given this salad a pretty non specific name because I want you to think of it in terms of what it can be, rather than just the current ingredients. Here’s we’re using asparagus & green split peas but it could just as easily be carrots and chickpeas or snow peas and butter beans.

3 tablespoons hollondaise or mayonnaise
1 tablespoons rice wine vinegar
1 small bunch asparagus
250g cooked green split peas, recipe HERE

1. Combine hollondaise and vinegar. Taste and adjust seasoning.

2. Break off the woody bottoms of the asparagus and finely slice the tops on a diagonal.

3. Toss asparagus in the dressing with the split peas.

prepare ahead?

Yes! One of those rare salads that keeps well in the fridge.

leftover potential

Will keep for over a week in the fridge.

variations for fun

carnivore -toss in some shredded cooked chicken.

vegan – either use a vegan mayonnaise or skip the creamy part of the salad and use olive oil instead.

yoghurt – a nice full fat natural yoghurt can be used instead of the hollondaise. And go for lemon juice instead of the vinegar.

different legumes – use pretty much any legume or lentil. Butter beans, chickpeas, brown lentils – it’s all good.

different veg – if asparagus are too expensive, try carrots, or celery, green beans, broccoli, snow peas,.. anything that will give some crunch.

problem solving guide

too bland? Be more generous with the salt.

too dry – toss in a little more hollondaise.

too creamy – toss in a little more vinegar. Salt can help with this as well. As can adding more veg or lentils.

can’t find rice wine vinegar? – replace it with sherry vinegar or other white wine vinegar or lemon juice.

serving suggestions

Wonderful as a simple vegetarian lunch. Or use anywhere you’d use coleslaw as a side.

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