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Delia Smith Chunky Green Salad Recipe

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.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
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

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.