Green salad with coriander dressing

Ingredients

• 80 ggoat’s cheese
• 1avocado
• 1egg
• 60 ml (¼ cup)olive oil
• 30 ml (2 tablespoons)white or apple vinegar
• ½ clove (or 2 small cloves)garlic
• 1 pinchsalt
• about 15 g (1 cup)coriander leaves, washed and with the stems removed
• ¼ of a large oniononion
• 1 pack, ready to serve (or a mixture of 2 lettuces of your choice)mixed green salad leaves

Instructions

1. 1

   Blend the dressing

   Put the whole egg in a blender and blend. Slowly pour in the olive oil while continuing to blend. Once combined, add the vinegar, salt and coriander, then blend until incorporated.

2. 2

   Prepare the salad

   Use a mix of two or more lettuces. Add small pieces of goat’s cheese and the onion, cut into thin strips, then mix well. Serve with the dressing alongside so everyone can add it to taste.

What is green salad with coriander dressing?

This is a simple leafy salad dressed with a homemade emulsion of egg, olive oil, vinegar and coriander. Green salads are made in many food traditions; this version has a Mediterranean feel from the olive oil and its fresh, savoury flavours.

Goat’s cheese and onion add contrast to the leaves, while avocado is included in the ingredient list. The method does not say when to add the avocado, so slice it and fold it through with the salad if you want to use every listed ingredient.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 9g protein, 8g carbs, 32g fat.

Olive oil, goat’s cheese and avocado contribute most of the fat, while the egg and cheese provide much of the protein. The leaves, avocado and small amount of onion contribute carbohydrates and fibre. For a more balanced plate, serve it with a protein-rich main such as grilled fish or beans.

Making the dressing

Build the emulsion gradually: start blending the whole egg, then add the olive oil in a slow, steady stream. Adding it too quickly can make the dressing separate rather than turn creamy.

Once the oil is incorporated, blend in the vinegar, salt and coriander. Taste before serving and adjust the salt to suit the cheese and leaves.

Choosing the leaves

Ready-washed salad leaves make this an especially quick dish, as the recipe requires no cooking. If using whole lettuces, choose two varieties for a mix of shapes and textures, and dry them well after washing.

Keep the leaves crisp by adding the dressing at the table rather than tossing it through too early. This also lets each person choose how much dressing to use.

Balancing the toppings

Goat’s cheese: break or cut it into small pieces so it is distributed throughout the leaves. Its tangy, creamy character works well with the sharpness of the vinegar.

Onion: cut it into thin strips, as directed, so it is easy to eat alongside the leaves. Add the avocado in slices or chunks if using it; its soft texture complements the crisp salad.

Serving and timing

The stated preparation time is 8 minutes, and the method has two main stages: blend the dressing, then assemble the salad. There is no oven or hob work involved.

For the freshest texture, assemble the salad just before serving and bring the dressing to the table separately. It works as a starter or alongside a simple main course.

What to serve it with

Pair the salad with crusty bread to make a light lunch, or serve it alongside grilled vegetables, fish or chicken. Keep other accompaniments simply seasoned so the coriander dressing remains prominent.

If serving it as part of a larger meal, offer the dressing separately and let diners add it themselves. That helps the leaves stay fresh and makes it easier to balance the richness of the cheese and avocado.

Recipe notes & tips

• Pour the olive oil into the blender slowly to help the dressing emulsify.
• Dry washed leaves thoroughly so the dressing clings instead of becoming diluted.
• Cut the onion into fine strips for a gentler bite in each forkful.
• Serve the dressing on the side to keep the salad leaves crisp.
• Because the dressing contains raw egg, use a pasteurised egg if that is a concern.

Variations

• Use another cheese: swap the goat’s cheese for crumbled feta for a saltier finish.
• Add cucumber: slice it thinly for extra crunch and freshness.
• Change the herbs: blend in a little parsley alongside the coriander.
• Soften the onion: soak the strips briefly in cold water, then drain well.
• Make it heartier: add cooked chickpeas just before serving.

Common mistakes to avoid

• Adding oil too quickly: the dressing may split; pour it in slowly while blending.
• Dressing the salad early: the leaves can wilt; keep the dressing separate until serving.
• Leaving leaves wet: excess water thins the dressing; dry them well after washing.
• Cutting the onion too thickly: it can overpower each bite; slice it into fine strips.
• Forgetting the listed avocado: the method omits it; slice it and fold it through when assembling.

How to store

Store undressed salad leaves and toppings covered in the fridge and use within a day for the best texture. Keep the egg-based dressing in a sealed container in the fridge and use within 24 hours; discard it if it has been left at room temperature for more than 2 hours. This salad is best served cold and is not suited to reheating.

Frequently asked questions