What you see is what you get in this bowl of fresh, leafy and crunchy greens
Serves 4
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A big fresh salad can help balance out your favourite meals from a creamy spaghetti, juicy grilled steak to a simple yet flavourful casserole. The crunch of fresh leafy greens is supported by a tasty soy and ginger-based dressing that ties everything together, making the salad worthy of being even a light meal on its own with a couple of cherry tomatoes or rice crackers.


  • 170 g asparagus
  • 8 snow peas
  • 1 (130 g) Lebanese cucumber
  • 1 small piece (200 g) avocado
  • 100 g mesclun
  • 2 tbsps Japanese soy sauce
  • 1½ tbsps rice vinegar
  • 1 tbsp mirin
  • 1 clove garlic, crushed
  • 1 tsp caster (superfine) sugar
  • 5 mm piece fresh ginger (2 g), grated
  • 2 tsps olive oil
  • ½ tsp sesame oil

Make dressing. Place ingredients in screw-top jar; shake well. Stand 15 mins.


Meanwhile, boil, steam or microwave asparagus and snow peas separately until just tender, drain. Rinse under cold water, drain. Cut into chunks.


Halve cucumber lengthways, discard seeds with teaspoon. Slice cucumber thinly. Cut avocado into small cubes.


Place asparagus, snow peas, cucumber and avocado in large bowl with mesclun and dressing, toss gently to combine.

TIP Add some halved cherry tomatoes for colour or small Japanese rice crackers or crispy wasabi peas for a crunch.

Photo: bauersyndication.com.au

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