Green salad with lemon and elderflower dressing

Garden salad with lemon and elderflower dressing – with or without a Thermomix

Garden salad with lemon and elderflower dressing.

This salad with lemon and elderflower dressing is easily halved to serve two or doubled for a crowd.

When entertaining or even cooking for my own family, I am always looking for something new and refreshing. This garden salad with lemon and elderflower dressing recipe fits the bill perfectly.

This is the perfect BBQ salad as well as a healthy vegetarian/vegan, light meal.

This salad is incredibly versatile. Add cooked beetroots, feta cheese, rice noodles, croutons, bacon bits, chicken or salmon pieces etc to the recipe and you’ll have a variety of options to suit every palate.

 

 

 

 

 

 

 

 

 

Like a lot of recipes on this blog, feel free to use good old pots and pans instead of a Thermomix.

The Momo touch:

  • Make the lemon and elderflower dressing in seconds.
  • Cook vegetables perfectly and crunchy every time.
  • no need to worry about forgetting pots and pans on the hob.

I am a true believer that THE SECRET of any salad is the dressing. This lemon and elderflower dressing really is what makes this salad so very special.

Mix sharp lemon juice with sweet elderflower. Coat tender asparagus, peas, and crunchy sugar snaps. This certainly is a truly divine combination.

Elderflower is very much associated with long summer’s days. It makes wonderfully, refreshing summer drinks.

Did you know that the cordial can have many other uses? It also makes a stunning lemon and elderflower dressing (or vinaigrette as we like to call salad dressing in France).

This simple, yet delicious green salad with lemon and elderflower dressing, is perfect for preparing the night before for tomorrow’s lunch – just keep the dressing and the vegetables separate until the last minute.

Enjoy x

Looking for more salad inspiration? Click here to find out what my all-time favorite salad recipe is… the one that kids, as well as friends, ask for over and over again.

Garden salad with elderflower and lemon dressing

When entertaining or even cooking for my own family, I am always looking for something new and refreshing. This garden salad with lemon and elderflower dressing recipe fits the bill perfectly.

This is the perfect BBQ salad as well as a healthy vegetarian/vegan, light meal.

  • 1 lemon
  • 5 tbsp elderflower cordial
  • 5 tbsp white wine vinegar
  • 8 tbsp rapeseed oil
  • 1 bunch of small asparagus, cut in half
  • 150 grams sugar snaps
  • 100 grams peas (Fresh or frozen)
  • 150 grams radishes
  • 1 red onion
  • 2 little gem lettuces
  1. Wash the lemon and peel its skin with a vegetable peeler. Add the peels to the mixing bowl. Mix for 3 seconds / speed 6. Scrape down the sides.

  2. Add the juice of the lemon, 5tbsp elderflower cordial, 5tbsp white wine vinegar, 8tbsp rapeseed oil. Mix for 5 seconds. Set your dressing aside.

  3. Give the TM bowl a quick rinse. Fill the bowl with 1L water

  4. Prep the vegetables in the Varoma trays: Add 1 bunch of asparagus, cut in half, 150g sugar snaps and 100g peas to the trays. Make sure you leave gaps for the steam to circulate around. Steam for 20 minutes / Varoma / Speed 2.

  5. In the meantime, prepare your lettuce, slice the radishes thinly and slice the red onions. Arrange all in a large flat serving bowl.

  6. When the rest of the vegetables are ready, put them in ice cold water straight away to stop the cooking and keep the crunchiness. 

  7. Dry the vegetables and arrange over the salad. When it’s time to serve, add the dressing and toss. 

  8. Serve straight away. Bon appetit. Enjoy x

Colourful Mediterranean couscous – with or without a Thermomix

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Colourful Mediterranean couscous – with or without a Thermomix

As I type this, it’s autumn here in the UK so we’re a long way from BBQ season again but there’s nothing wrong with a delicious, healthy salad at any time of the year.

One tip for this one: it’s even better the following day when the flavours have had plenty of time to develop!

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Colourful Mediterranean couscous – with or without a Thermomix

Serves 6

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • 150g olive oil
  • Juice of 3 lemons
  • 3 garlic cloves
  • About 10 fresh basil leaves, roughly chopped
  • 2 tsp dried oregano.
  • 1 tbsp honey
  • Salt & pepper to taste
  • 300g pumpkin or butternut squash
  • 150g green beans
  • 150g couscous
  • 150g baby spinach
  • 2 spring onions
  • 1 can chickpeas
  • 1 cucumber
  • 250g cherry tomatoes
  • 20 fresh basil leaves or fresh coriander leaves
  • 170g feta cheese
  • 50g pine nuts
  • About 15 pitted black olives

Let’s go…

  1. Make the salad dressing: add 150g olive oil, juice of 3 lemons, 3 garlic cloves, 10 fresh basil leaves roughly chopped, 2 spring onions roughly chopped, 1 tbsp honey, 2 tsp dried oregano and salt & pepper to taste to the mixing bowl. Mix for 10 seconds / speed 5. Set the dressing aside.
  2. No need to rinse your bowl.
  3. Add 1000g water to the mixing bowl and slot the Varoma into place. Peel & cube 300g pumpkin and add to the Varoma. Top with 150g fresh green beans.
  4. Rinse 150g couscous well in plenty of water (or it will not cook properly). Line top Varoma tray with baking paper. Add a few drops of water, add the couscous, evenly spread. Cook for 20 minutes / Varoma / Speed 1.
  5. When done, transfer couscous into a salad bowl, fluff with a fork. Add pumpkin, green beans, 150g baby spinach, 20 leaves of fresh basil, roughly chopped, 1 can chickpeas, drained and rinsed, 50g pine nuts, 170g feta cheese, 15 pitted black olives, 1 cucumber, sliced, 250g cherry tomatoes, halved and the dressing. Toss together and enjoy!

 

Delicious. Bon appetit x