Epic Herby Salad

  • Prep: 10 Minutes
  • Cook: 20-25 Minutes
  • Serves: 4-6
Calories 163
Carbs 20
Fat 8
Protein 5
Free From


  • 3 large carrots, chopped into small chunks
  • 200g peas
  • 1 yellow pepper, deseeded and chopped into chunks
  • 1 avocado, skin removed and chopped into small chunks
  • 2–3 handfuls baby spinach or rocket leaves
  • Handful fresh mint
  • Handful fresh parsley
  • 1 handful fresh coriander
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • Celtic Sea or Himalayan Pink salt and freshly ground black pepper
  • 1 clove garlic, peeled
  • Juice of 1 lemon

  • Crumbled feta or pan fried fish or chicken (optional)


  1. Steam or boil the carrots, peas and pepper until soft.
  2. Place the cooked vegetables in a bowl and stir in the avocado and salad leaves.
  3. Place the herbs, garlic, oil and lemon juice in a blender and combine into a creamy dressing. Pour
    over the salad and toss the ingredients to coat the vegetables in the dressing.

Related Recipes