Delia Smith Chunky Green Salad Recipe

A green salad has a reputation for being the dull thing on the side of the plate, and I think that is entirely down to how it is cut.

Shred everything finely and you get a pile of limp leaves. Cut it into big, chunky pieces and suddenly it has crunch, texture and something to chew on.

This is the salad I make all summer. It has cool cucumber, crisp celery, sweet Little Gem lettuce and creamy avocado, all tossed in a sharp lemon dressing with plenty of fresh herbs. It is simple, but it is properly satisfying.

Why Chunky Pieces Make a Better Salad

Texture is what makes a salad interesting, and big pieces keep it.

Finely sliced vegetables release their moisture quickly and go soft and watery in the dressing. Chunky pieces hold their crunch for much longer, and every forkful has something to bite into.

Cutting everything to a similar size also means the salad looks tidy and eats well, with no single ingredient taking over.

Ingredients for Delia Smith Chunky Green Salad

Salad:

• 2 Little Gem lettuces, cut into thick wedges
• 1 cucumber, halved lengthways, seeds scooped out, cut into chunky half-moons
• 3 celery sticks, thickly sliced
• 1 green pepper, deseeded and cut into chunks
• 4 spring onions, sliced on the diagonal
• 100g sugar snap peas, halved
• 1 ripe avocado, cubed
• 2 tbsp fresh mint, roughly chopped
• 2 tbsp fresh parsley, roughly chopped
• 2 tbsp pumpkin seeds, toasted
• 75g feta, crumbled (optional)

Lemon Dressing:

• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp white wine vinegar
• 1 tsp Dijon mustard
• A pinch of caster sugar
• Salt and freshly ground black pepper

How to Make Delia Smith Chunky Green Salad — Step by Step

Step 1 — Toast the Seeds

Toast the pumpkin seeds in a dry frying pan over medium heat for 2 to 3 minutes, until they pop and turn lightly golden. Tip them onto a plate to cool.

Step 2 — Make the Dressing

Put all the dressing ingredients into a small jar, screw on the lid and shake until thickened and combined. Taste and adjust the seasoning.

Step 3 — Prepare the Vegetables

Cut the lettuce, cucumber, celery, pepper, spring onions and sugar snap peas as described. Put them all in a large, wide salad bowl.

Step 4 — Add the Avocado

Cut the avocado last, just before serving, so it stays bright green. Add it to the bowl.

Step 5 — Dress the Salad

Pour over about two-thirds of the dressing and toss gently with your hands or two spoons, until everything is lightly coated.

Step 6 — Add the Herbs and Seeds

Scatter over the mint, parsley, toasted seeds and feta, if using. Toss once more, very lightly.

Step 7 — Taste and Serve

Taste, add more dressing or seasoning if needed, and serve straight away.

My Top Tips for the Best Delia Smith Chunky Green Salad

Cut the pieces big. Chunky cucumber, celery and lettuce wedges stay crisp, while fine slices go soggy.

Scoop out the cucumber seeds. The watery centre makes the salad wet and dilutes the dressing.

Dress at the last minute. Salt and acid draw water out of vegetables, so toss the salad just before it reaches the table.

Toss with your hands. It is the gentlest way to coat everything evenly without bruising the avocado or the leaves.

Keep the avocado until the end. Cut it just before serving and it will keep its colour and shape.

Toast the seeds. Two minutes in a dry pan turns them nutty and crunchy.

Serving Suggestions

Serve alongside grilled chicken, fish or lamb, a barbecue spread or a big bowl of pasta. With some crumbled feta and a few chickpeas, it is also a good light lunch with crusty bread.

How to Store Delia Smith Chunky Green Salad

In the fridge: The undressed vegetables keep well in an airtight container for up to 2 days. Keep the dressing separate and add the avocado, herbs and seeds when serving.

At room temperature: Fine for an hour or so once dressed, but best eaten straight away.

In the freezer: Not suitable. Fresh salad vegetables turn limp and watery once frozen.

Delia Smith Chunky Green Salad Recipe

Delia Smith’s chunky green salad has big, crunchy pieces of cucumber, celery, Little Gem and avocado in a sharp lemon dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

Servings: 4 People

Course: Salad

Cuisine: British

Calories: 250

Ingredients Method Notes

Ingredients

  

• Salad:
• 2 Little Gem lettuces cut into thick wedges
• 1 cucumber deseeded and cut into chunky half-moons
• 3 celery sticks thickly sliced
• 1 green pepper cut into chunks
• 4 spring onions sliced on the diagonal
• 100 g sugar snap peas halved
• 1 ripe avocado cubed
• 2 tbsp fresh mint roughly chopped
• 2 tbsp fresh parsley roughly chopped
• 2 tbsp pumpkin seeds toasted
• 75 g feta crumbled (optional)
• Lemon Dressing:
• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp white wine vinegar
• 1 tsp Dijon mustard
• A pinch of caster sugar
• Salt and freshly ground black pepper

See also  Delia Smith Anya Potato Salad with Shallots Recipe

Method

 

1. Toast the pumpkin seeds in a dry pan until golden. Cool.
2. Shake the dressing ingredients together in a jar.
3. Cut the lettuce, cucumber, celery, pepper, spring onions and sugar snaps into chunky pieces.
4. Cube the avocado just before serving and add to the bowl.
5. Toss with two-thirds of the dressing.
6. Scatter over the herbs, seeds and feta, if using, and toss lightly.
7. Taste, adjust and serve immediately.

Notes

Cut everything chunky so it stays crisp.

Scoop out the cucumber seeds to avoid a watery salad.

Dress at the last minute and add the avocado at the end.

Toast the pumpkin seeds for crunch and flavour.

Not suitable for freezing; keep the dressing separate if preparing ahead.

Frequently Asked Questions About Delia Smith Chunky Green Salad

Can I make this ahead for a party?

Yes, partly. Prepare the vegetables and the dressing up to a day ahead and keep them separate in the fridge. Toss everything together, and add the avocado, just before serving.

Why does my salad go watery?

Usually because it has been dressed too early, or the cucumber seeds were left in. Dress at the last minute and scoop out the seeds.

What can I swap in?

Courgette ribbons, radishes, fennel, rocket, watercress or a handful of peas all work well. Keep the pieces chunky.

Is this salad vegan?

Yes, as long as you leave out the feta. It is just as good without it.