This salad is packed with seasonal produce and is perfect for a lunch to keep you feeling light and energised.
INGREDIENTS
- 1 tablespoon of olive oil
- 2 tablespoons of white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup roughly chopped chives
- 2 bunches asparagus, trimmed, blanched in boiling salted water for 2 minutes, refreshed, halved lengthways
- 200g grape tomatoes, sliced lengthways
- 8 artichoke hearts in brine, drained, halved
- 1 butter lettuce, leaves separated
- 1/2 cup (100g) low-fat cottage cheese
METHOD
- Whisk oil, vinegar and mustard in a large bowl and season to taste with sea salt and freshly ground black pepper.
- Add chives, asparagus, tomato and artichokes, then toss well to combine.
- Divide lettuce leaves among plates, scatter over the salad mixture.
- Top with cottage cheese and mustard vinaigrette dressing. Enjoy!
