This crisp, green and light salad has a refreshing piquancy to it, delivered by the addition of a yoghurt and herb dressing. I have kept it raw and simple, but you could also include salted almonds, a little goat’s or sheep’s cheese crumbled in at the table, or maybe some crisply fried bacon or pancetta.
SERVES 4-6
FOR THE SALAD
200g Brussels sprouts
100g watercress
a little gem lettuce
2 large handfuls young kale or chard
an avocado, or 2 smaller ones
a handful sprouted seeds such as radish or beetroot
FOR THE DRESSING
6 tablespoons natural yoghurt
6 tablespoons olive oil
10g basil leaves
- Trim the base of each Brussels sprout, then remove the leaves layer by layer as far as you can go. Cut the hearts in half and put them and the leaves into a bowl.
- Wash the watercress, remove the toughest stems and add the leaves and fine stalks to the sprouts. Halve the little gem lettuce lengthways, then trim the stalk and separate the leaves. Finely shred the kale or chard leaves. Toss together the sprouts, watercress, lettuce and kale or chard.
- Make the dressing: mix the yoghurt and olive oil together with a small whisk or fork, then add the basil leaves, finely shredded, and season with salt and freshly ground black pepper. Halve, stone and peel the avocado, then cut the flesh into thick slices.
- Transfer the leaves to a salad bowl, tuck the slices of avocado gently among the leaves, add any sprouting seeds you may like, then trickle over the dressing and toss gently before serving.