• Lilydale is now locally grown in WA
  • Lilydale ready for you to bake chicken strips
  • Street food is one of the hottest food trends to take over the Australian culinary scene.

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Day #8 Don’t Forget Your Greens

Day #8 Don’t Forget Your Greens

Tuesday 16 December, 2014

Mix things up a bit in your Christmas spread with a crisp summer salad. Our beautifully fresh Baby Spinach Salad with beans, sugar snap peas and buffalo mozzarella is perfect for the season.

The fragrant lemon and basil dressing adds the extra zing.

Baby Spinach Salad

Serves: 6
Preparation time: 20 minutes


  • 150g baby spinach leaves
  • 150g beans, trimmed, cut on the diagonal and blanched
  • 150g sugar snap peas, trimmed and blanched
  • 1 buffalo mozzarella, torn
  • 1 avocado, cut in chunks
  • 1/2 cup roasted hazelnuts
  • 1/2 cup basil leaves

Lemon and Basil dressing

  • 1/3 cup extra virgin olive oil
  • grated rind of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon raw sugar
  • 1 tablespoon finely chopped basil leaves
  • salt and freshly ground black pepper, to taste


1Arrange the spinach leaves, beans and sugar snap peas on a platter, top with mozzarella, avocado, hazelnuts and basil leaves.

2To make the Lemon and Basil dressing, combine all ingredients in a jar and shake to combine.

3Drizzle the salad with the dressing just before serving.

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