Green salad with beans and black olive dressing
Ingredients (serves 2)
- 100 g green leaves (lettuce, arugula...)
- 80 g cooked white beans
- 2 red tomatoes
- ½ spring onion
- ½ courgette
- 8 canned asparagus
- Celery leaves
- Black olive paste
- Lemon juice
- Oregano
- Extra virgin olive oil
- Salt (Skip in case of hypertension or fluid retention)
- Pepper
Method
- 1. Wash the lettuce. Peel the spring onion and cut it into thin slices.
- 2. Wash and shave thin courgette slices with a mandoline.
- 3. Wash and drain the white beans and reserve.
- 4. For the tomato sauce: Grate the tomatoes and sea-son with salt, pepper, oil, and oregano.
- 5. For the vinaigrette: In a small bowl mix the lemon juice, virgin olive oil and a tablespoon of black olive paste with a pinch of pepper. Reserve.
- 5. Arrange the salad, beans and courgette in a bowl alternating layers. Add the asparagus and the celery leaves on top.
- 6. Season with tomato sauce and vinaigrette.
