Our Mates With a Plates today are Angela Redfern and Amy Melchior from Ripe Deli and here is a recipe from their latest book: Ripe Recipes: A Third Helping.
Raw Chop Chop Salad With avocado, broccoli & almonds
Serves 4 to 6
df, gf, vegan
This salad is all about the dressing; we love avocado, anything smothered in this creamy herby avocado dressing is going to make your taste buds sing.
1⁄4 cup (10g) fresh basil or fresh coriander, finely chopped
1⁄4 cup (10g) fresh Italian parsley, finely chopped
1 clove garlic, peeled, crushed and finely chopped
1⁄4 cup (60ml) avocado oil or olive oil
1⁄2 ripe avocado, skin and stone removed, roughly chopped
1⁄4 cup (60ml) fresh lemon juice
3 tbsp cider vinegar
1 tbsp maple syrup or honey
1⁄2 tsp salt
Chop Chop Salad:
1 head broccoli, finely chopped
1⁄4 (300g) green cabbage, chopped into bite sized pieces
1⁄2 cucumber, diced
1 capsicum, stem removed, deseeded and diced
1⁄2 cup (20g) fresh coriander, stem and leaves finely chopped
1⁄2 cup (20g) fresh Italian parsley, roughly chopped
200g green beans, topped and tailed, finely chopped
1 & 1⁄2 ripe avocados, peeled and stone removed, cut into bite sized pieces
1⁄4 cup (30g) natural almonds, toasted and roughly chopped
To prepare the dressing: place all the ingredients into a bowl. Using a stick blender, blend until the dressing is smooth and green.
To serve: place all the vegetables into a large serving bowl. Add the dressing and toss the vegetables to coat them well. Sprinkle over the almonds and serve.
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