Simple Summer Salad



  • 2 bunches asparagus, ends trimmed
  • ⅛ red cabbage
  • 4 small radishes
  • 1 small green apple
  • 2 cups curly green kale, finely chopped
  • 60g baby rocket
  • 3 spring onions, finely sliced
  • 400g tinned chickpeas, drained and rinsed
  • Salt and pepper
  • 80g pistachios, lightly roasted
  • 80g almond flakes, lightly roasted
  • 150g feta, crumbled


  • ¼ cup (60ml) olive oil
  • 2 tsp (10ml) apple cider vinegar
  • 1-2 lemons, juice and zest
  • 1 tsp wholegrain mustard
  • Salt and pepper


  1. Cut asparagus into halves using the Chef Series™ Pure Chef Knife. Place into the Chef Series Pure Cookware 24cm Frypan with enough water to cover the asparagus. Bring to a simmer over a low heat, before cooking the asparagus for 2-3 minutes. Remove from heat and drain liquid. Place asparagus into ice cold water*. Set aside.
  2. Fit the MandoChef® to the 2mm position fitted with the Straight/v-shaped Blade. Attach red cabbage to the MandoChef Food Guider and slice.
  3. Change the MandoChef to the 1mm position fitted with the Straight/v-shaped Blade. Attach radishes to the MandoChef Food Guider and slice. Repeat this step with the green apple.
  4. Place sliced ingredient into a serving bowl, along with the kale, rocket, spring onions, chickpeas, salt, pepper and cooked asparagus; toss to combine.
  5. Sprinkle over the pistachios, almond flakes and crumbled feta.
  6. Place all ingredients for the dressing into the EZ Shaker; shake to combine.
  7. Dress salad and immediately serve.

Tupper Tips:

  • Add microgreens, edible flowers or the tops of sunflower sprouts for a wow-factor.
  • Placing asparagus into cold water stops the cooking process and allows the asparagus to keep its vibrant green colour!