Green salad with seasonal vegetables and toasted seeds


Baby leaf lettuce
10 Cherry tomatoes
1 avocado
handful green beans
1 tsp walnuts
4-5 raspberries
4-5 blueberries
Pumpkin seeds
Extra virgin olive oil
Modena vinegar


The base for our salad is going to be our lettuce so it is important to buy the best you can find. The rest of the salad can be varied to taste. To get the most out of each dish, we adjust the ingredients in our salads according to the season. This salad is just an example of how simple it is to make a delicious salad combining vegetables, fruits, nuts and seeds.

Dice the avocado and slice the cherry tomatoes in half, cook the green beans in water for 3-4 minutes taking care to keep them crunchy and to preserve their nutrients.

Add a couple of walnuts for texture and raspberries and blueberries for a bit of sweetness.

Top off with some toasted pumpkin seeds.

Finally, a drizzle of extra virgin olive oil and Modena vinegar will bring this dish together.