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
  • 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.