Whether you’re embarking on a spring clean or not, for lunch or a light meal this is a virtuous and tasty option. The individual salad portions are neatly contained in their own, edible vessel. Feel free to vary the ingredients but keep texture (crunchy raw vegetables and smooth avocado), acidity and variety in mind. I enjoy the sweetness of pistachios but a drizzle of tahini can also provide ‘mouth feel’.

Spring salad in Cos leaves

Avocado, diced
Celery, diced
Spring onion, thinly sliced
Parsley, chopped
Carrot, grated
Alfalfa sprouts
Raw pistachio nuts, shelled
Lemon juice
Cos (or similar boat-shaped) lettuce leaves, washed

Combine the above ingredients, dressing to taste with fresh lemon juice.

Place about 1 tablespoon of salad in the centre of each Cos lettuce leaves. This is a bit like an open sandwich but the sides can be closed or rolled to make a wrap if preferred.

The recipe is vegan, gluten-free and dairy-free.

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