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+ servings

Epic Salad Recipe

Servings: 6 people or 12 for a side dish at a BBQ with other offerings



  • 2 bunches asparagus Cut in little discs all the way down and keep 2 bottom inches for soups down the track in the freezer. Too fibrous for eating raw.
  • 1/2 large purple onion, cut finely
  • 2 shoots spring onion, chopped fine all the way down
  • 1 cup raw fennel, rough chopped OR shaved with a mandolin
  • 1 bunch mint, rough chopped, without stalks – keep those for putting into herbal tea!
  • 1/2 bunch parsley, rough chopped all the way down, stalks and all
  • 1/2 bunch coriander, rough chopped all the way down stalks and all
  • 1/4 cup dried currants (optional)
  • 1/2 cup ‘breakfast crunch’ from my book (or 1/2 cup toasted nuts and seeds)
  • 2 large chilis, , fine chopped with only half the seeds (or all seeds if whole party loves a bit of heat)
  • 4 handfuls assorted mixed leaves that you have at hand
  • 3 cups chopped chicken and a good couple of tablespoons of the pan juices with it


  • 1/2 bunch parsley, stalks and all chopped down into inch chunks
  • 1/2 bunch coriander, stalks and all, chopped down into inch chunks
  • 1/2 large red chili, no seeds
  • Juice of 2-3 lemons ( (depending on juiciness. do 2 initially then add the 3rd if not citrusy enough once mixed)
  • 1 tbsp apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 avocado
  • 2 pinches salt



  • Put all of these ingredients into a nice big bowl.


  • Blitz in a good blender, thermomix (sp 6, 8 seconds) or mini food processor like the kenwood tri blade until creamy and thick.
  • Now, pour it over the salad and mix through with your hands preferably, so everything gets really well coated with the dressing.
  • Eat your salad. Yum. xx