'Any Veg' Spring Salad

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SERVES:

2-4 PEOPLE

Prep Time:

10 MINUTES

Cook Time:

25 MINUTES

The Any-Veg Spring Salad is a no-rules, chuck-it-together kind of meal that feels fresh, unfussy, and full of spring energy. Roast whatever roots are kicking around - kumara, beetroot, a rogue carrot or two and pile them onto greens with crunchy bits, creamy avo, and a zingy tamari-ginger drizzle. It’s the ultimate fridge-clear-out that still looks like you’ve got your life together. Ideal for lazy lunches, BBQs, or eating outside in your socks.

_INGREDIENTS:

1 head butternut lettuce (or any leafy greens you’ve got)
2 kumara, cut into cubes (or sub for pumpkin, beetroot, or carrots)
5 Brussels sprouts, shredded (or swap in cabbage or kale)
1 avocado, sliced
¼ red or brown onion, thinly sliced
¼ head broccoli, cut into small florets (cauli or beans also work!)
1 Tbsp toasted sesame seeds
Olive oil
Salt & pepper

DRESSING:

3 Tbsp olive oil
2 Tbsp rice wine vinegar
2 tsp tamari (or soy sauce)
1½ tsp freshly grated ginger
1 garlic clove, minced

_{INSTRUCTIONS:}

Preheat oven to 180°C.
Place kumara (or whatever roastable veg you’re using) on a baking tray, drizzle with olive oil, season, and roast for 25 minutes. Set aside to cool slightly.
Wash and dry the lettuce or leafy base.
Slice the onion, shred the sprouts or leafy sub, and cut any other veg to bite-size.
Slice the avocado.
Whisk together all the dressing ingredients until smooth.
To assemble: Add the greens to a large bowl, then layer on the roasted veg, onion, raw veg, and avocado.
Sprinkle with toasted sesame seeds and drizzle with dressing before serving.

wonkybox

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