Massive Attack Salad Recipe
tempura broccoli, asparagus, avocado, spinach, cucumbers, parmesan, preserved lemon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
appetizers & salad
Method
appetizers & salad
- 1
Prepare the Tempura Broccoli
Heat oil in a deep pan over medium heat. Dip broccoli florets in a tempura batter and fry until golden brown. Remove and drain on paper towels.
- 2
Blanch the Asparagus
Bring a small pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until tender but still crisp. Remove and transfer to an ice bath to stop cooking. Drain and set aside.
- 3
- 4
Prepare the Cucumber
Slice the cucumber into thin rounds and set aside.
- 5
Make the Preserved Lemon Vinaigrette
In a small bowl, whisk together olive oil, honey, chopped preserved lemon (remove seeds), salt, and pepper until well combined.
- 6
Assemble the Salad
In a large bowl, combine spinach, blanched asparagus, cucumber slices, avocado wedges, and tempura broccoli. Drizzle the preserved lemon vinaigrette over the salad.
- 7
Finish with Parmesan
Grate or shave the Parmesan cheese over the top of the salad before serving.