Super green salad with green dressing

Prep 0 h : 20 m
Cook 0 h : 0 m


  • 25g puffed millet (available in select stores)

    45g shelled pistachios, coarsely chopped

    175g broccolini, trimmed and sliced lengthways

    200g snow peas, trimmed

    1 Lebanese cucumber, slices lengthways

    250g avocado, sliced

    70g crunchy sprouts, assorted

    30g alfalfa sprouts

    For green dressing, blend together:

    70g Greek-style yogurt

    60g sour cream

    1 small clove garlic, crushed

    4 tbsp coarsely chopped flat leaf parsley

    4 tbsp coarsely chopped fresh chives

    1 tbsp chopped fresh tarragon

    1 tbsp lemon juice


  • Preheat oven to 180C.

    Spread millet and pistachios on an oven tray.

    Bake for 5 mins, stirring halfway through cooking, or until millet is crisp.

    Cool on tray.

    Meanwhile, place broccolini and snow peas in a colander in the sink.

    Bring a jug of water to the boil.

    Pour boiling water over the vegetables to lightly blanch.

    Rinse under cold water; drain well.

    Arrange broccolini and snow peas with cucumber and avocado on a serving platter; top with millet mixture and sprouts.

    Serve drizzled with dressing.