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An easy, green salad that keeps carb cravings quenched and energy levels boosted.
1 October 2017
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
350 g gnocchi (for gluten free, swap with a gluten free pasta of your choice)
150 g frozen peas
100 g sugar snap peas, halved lengthways
100 g mangetout, sliced
70 g pea shoots
1 small shallot, roughly chopped 2 tablespoons olive oil
1 tablespoon red wine vinegar
15 g mint, leaves picked
15 g basil, leaves picked
Juice of 1 ½ lemons and zest of ½ a lemon
1 tablespoon pine nuts
Salt and freshly ground black pepper
Add a ¼ teaspoon of chilli ﬂakes if you like spicy
Cook the gnocchi according to packet instructions then drain and refresh under cold water.
Cover the peas with boiling water for two minutes then leave to drain.
Add all the ingredients for the dressing into a blender and blitz until smooth. Season to taste. Add a dash of water if the dressing is too thick.
Pour the dressing over the salad and toss everything around until all ingredients are thoroughly coated.
Taste for seasoning and adjust if necessary.
Recipe from Skinny Salads by Kathryn Bruton, available in stores or online.
Kathryn Bruton is a food writer and stylist hailing from Ireland and based in London.
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