Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.

Ingredients

For the green dressing:

　　1/4 cup (60ml) buttermilk

　　2 tablespoons chopped tarragon

　　2 tablespoons chopped chives

　　2 tablespoons lemon juice

　　1 clove garlic, crushed

　　2 anchovies, finely chopped

　　Sea salt and cracked black pepper

For the salad:

　　1 bunch asparagus (150g), blanched and sliced

　　150g green beans, trimmed, blanched and shredded

　　1 small fennel bulb (180g), trimmed and thinly sliced

　　150g ricotta salata, shaved

　　1/2 cup chervil sprigs

　　1/3 cup (45g) roasted hazelnuts, skins removed and chopped

　　To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.

　　From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.