115g/4oz rocket (arugula)
115g/4oz young spinach leaves
1 large bunch fresh coriander (cilantro), about 25g/1oz
2-3 fresh parsley sprigs
2 Spring onions
A handful of pumpkin seeds
Half a tin of drained edamame beans
1 garlic clove, crushed
45ml/3 tablespoon olive oil
10ml/2 tablespoons white vinegar
Pinch of paprika
Grate the courgette. Take a small frying pan and place on a low flame , add the pumpkin seeds and shake pan regularly until the seeds begin to jump and pop. Add the grated courgette and a lug of oil and stir in with the seeds and after a minute take it off the hob and leave to cool.
Place the rocket and spinach leaves in salad bowl add the drained edamame beans and sliced the avocado.
Mix in the grated courgette and pumpkin seeds. Chop the spring onions diagonally, coriander and basil and scatter them over the top of the salad.
For the dressing whisk together the garlic olive oil, vinegar and paprika in a small bowl, adding cayenne pepper and salt to paste. Pour the dressing over the salad and serve immediately.
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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.