Ingredients:
20g baby spinach
15g arugula leaves
6 halved cherry tomatoes 1/2 a small white onion 80g iceberg lettuce
few cucumber slices
15g edamame
10g black beans
1 cup peppercorn dressing 1 tsp parmesan cheese
For the Pepper Corn Dressing
1/4 tsp crushed fresh peppercorn 1/4 tsp kosher salt
1/4 tsp black pepper powder 1/2 cup Greek yoghurt
3 tbsp extra virgin olive oil 1tsp Dijon mustard
drizzle lemon juice
For the Pepper Corn Dressing
Combine fresh peppercorn, kosher salt, black pepper powder, Greek yoghurt, extra virgin olive oil, Dijon mustard, and lemon juice in a sauce blender. Blend for 1 minute until smooth and emulsified, creating a flavorful and zesty dressing.
For the Seasoned Legume Salad
Gather the baby spinach, arugula leaves, cherry tomatoes, white onion, iceberg lettuce, cucumber slices, edamame, and black beans in a mixing bowl. Pour over the freshly made peppercorn dressing, ensuring all ingredients are evenly coated.
For Plating and Serving
Gently toss the salad to mix all the flavours. Carefully transfer the salad into a serving bowl, arranging it for visual appeal. Finally, sprinkle with freshly grated Parmesan cheese for a hint of creamy richness. Then, serve this refreshing and nutritious salad as a delightful meal or a side to complement your main course. Enjoy the burst of flavour in every bite!
