Ingredients
10 tiny baby carrots, boiled a bit, chilled
10 tender French beans, boiled, destrung, chilled
10 baby potatoes, boiled, peeled, chilled
10 baby tomatoes, ripe and firm
10 small Brussels sprouts
10 small shallot bulbs or baby onions, peeled
1 sprig tender spring onion greens, finely chopped
10 small pickled stuffed olives
10 fresh tender salad leaves, torn roughly.
1 small tender avocado
10-15 pickled small fresh green peppercorns (optional)
salt to taste
For Dressing:
1 tbsp. white vinegar
1 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. sugar ground
1/2 tsp. lemon rind, finely grated
1/2 tsp. dry mint powder (or 1 tsp. very finely chopped fresh mint)
1 green chilli crushed fine
1/2 tsp. ginger finely grated
1/2 tsp. salt
METHOD:
For Dressing:
- Mix all ingredients together in a bowl, till well blended.
- Chill in refrigerator till required.
To Proceed:
- Peel and cut avocado into thin long slivers.
- Sprinkle a little salt on shallots, keep aside for 10 minutes.
- In a large salad bowl, put as follows:
- carrots, brussels sprouts, potatoes, halved beans, onions, spring onions.
- Toss lightly, Add all other ingredients, salt to taste and prepared dressing.
- Toss again to blend dressing.
- Serve chilled.
Making time: 30 minutes
Makes: 6-7 servings
Shelflife: Best fresh after assembling
