Balance out all of the hot cooking by making a flavoursome, vibrant and colourful raw vegetable salad. This salad works very well with a sweet and sticky glazed ham. The cooling avocado mint ‘dressing’ is basically a smooth guacamole, but with the added mint and olive oil it is a lovely refreshing element that adds a nice soft texture to the rest of the crunchy vegies. Serving it on the base ensures that the salad stays nice and crunchy!

INGREDIENTS

• 2 carrots 
• 8 radishes
• 2 cucumbers
• 50g baby spinach leaves

Avocado mint dressing:

• 1 avocado
• 80-100g fresh mint (leaves only)
• 1 lemon (juice only)
• 1/8 cup of olive oil

• salt and pepper

METHOD

1. Rinse and dry the carrots, radishes, cucumbers and spinach. Remove the ends of the carrots, radishes and cucumbers then slice finely using either a sharp knife or a mandolin. Place into a large bowl, along with the spinach and add a drizzle of olive oil and a pinch of salt and pepper. Toss through well and set aside. 
2. Place the avocado (seed and skin removed) into a food processor along with the fresh mint, the lemon juice and the olive oil, blend until the mixture is smooth and creamy. Season with salt and pepper to taste. 
3. Serve the salad by spreading the creamy avocado ‘dressing’ on the base of a flat platter or plate, and top with the carrot and veg mix. 

Prep time: 15 minutes
Serves: 6-8

Recipe by Anastasia Zolotarev. Click here to see her blog.