In my most recent post, I told you all about my experiences at the EDEKA-Food Labs – and today I’m excited to share one of the recipes I prepared there with the other bloggers. Apart from the Breakfast Bowl with Granola and the Nana Ice Cream, there was this vibrant Super Green Salad – which is super full of green (leafy) vegetables and even green fruits like avocado and gooseberries or Galia melon!

© Brita Sönnichsen

While the avocado roses can be a bit tricky, the participants in the lab were able to get the hang of it after a few tries. The trick is cutting very, very thin slices. If you need some visuals, this demonstration on YouTube should help.

Apart from the avocado roses, what I really love about this salad is the tart gooseberries and the flavorful almond butter dressing. Enjoy!

Super Green Salad

Rezept drucken
Rezept drucken
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time
  • 600 g green asparagus
  • 2 tbsp olive oil*
  • 200 g fresh peas
  • 4 Avocados not too ripe
  • 1 lemon
  • 40 g shelled pistachios*
  • 1 bunch scallions
  • 200 g baby spinach
  • 1 handful green gooseberries Galia melon
  • 320 g chickpeas cooked and drained
  • 1 bunch flat-leaf parsley
  • 1 bunch basil
  • 1 bunch chives
  • 1 box watercress
  • 4 tbsp almond butter*
  • 4 tbsp olive oil*
  • 2 tbsp apple cider vinegar*
  • 1 small date (e.g. deglet nour) soaked in hot water and softened
  1. Wash asparagus and remove approx. 2 cm from the lower end. Heat olive oil in a pan and sauté asparagus for about 5 minutes, flipping halfway through. Transfer to bowls.
  2. Open pea pods and remove peas. Cook for about 10–15 minutes, then add to bowls.
  3. Make the avocado roses: slice the avocados in half and remove the stone. Carefully peel off the shell. Place avocado halves face-down on a cutting board and cut into very thin slices (approx. 2–3 mm). Juice lemon and drizzle lemon juice over avocado slices. Then pull avocado slices apart like a fan and carefully turn them into a “rose,” as pictured. Add the avocado roses to the bowls. Finely chop pistachios and sprinkle over avocado roses.
  4. Wash scallions, remove and discard ends, and cut diagonally into fine slices. Add to bowls.
  5. Wash baby spinach and gooseberries and add to bowls.
  6. Drain chickpeas and add to bowls.
  7. Wash parsley, basil, chives, and cress and pat dry. Roughly chop and add to bowls.
  8. Make the dressing: blend or purée almond butter, olive oil, apple vinegar, date, and salt with 2 tablespoons of water. Pour dressing over bowl and garnish with the black sesame seeds.
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Have fun! And good luck making the avocado roses :-)

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