Sugar-free Simplicious Christmas: Green counterbalance salad
SERVES 6-8
1 large bunch watercress leaves picked (or rocket leaves and/or chicory leaves halved)
2 small fennel bulbs stalks removed, cored, halved and thinly sliced (reserve the fronds)
2 handfuls of mint leaves
½ red onion halved and thinly sliced
1 green apple halved and thinly sliced or
6 radishes thinly sliced
75ml Powerhouse dressing (see below)
■ Place the leaves, fennel, mint, onion and apple or radish in a large bowl (or on a serving plate). Pour over the dressing and mix. Toss the fennel fronds on top.
MAKE IT BULKIER Add 2 cups cooked quinoa or a 400g can of brown lentils, rinsed and drained, along with a cup of cooked frozen peas and a scattering of toasted pumpkin seeds.
Powerhouse dressing
Customise this the way you like it from the following choice of flavours. In a large jar with a tight-fitting lid place 250ml good oil (olive, avocado or walnut), 75ml good acid (apple cider vinegar, lemon juice or kombucha), 1 teaspoon sea salt, 1 finely chopped clove garlic, 1 tablespoon finely chopped soft herbs (such as basil, tarragon or chives) and 1 teaspoon dijon mustard, ground allspice or ground cloves. Put the lid on and shake until well combined. Makes about 350ml. Keep in the fridge for 1-3 weeks.
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