Jane Griffiths breaks down how to grow your own salad ingredients all year round in our November issue, on shelf now. 



½ ripe avocado pear

3T rice vinegar

1 small garlic clove, finely diced

1 oil-packed anchovy, finely chopped

1t lemon juice

½t lime juice

¼t sugar

¾ cup olive oil

¼ cup cream

3T flat leaf parsley, chopped

2T dill, chopped

2T coriander, chopped

1T basil, chopped

3 spring onions, finely chopped

salt and pepper, to taste


¼ cup pine nuts

1T cumin seeds

1t mild chilli powder

I large colander full of cos lettuce

1 avocado pear

1 small mango (or half a large one)

1 wheel of feta cheese, crumbled

15 cherry tomatoes

½ cup basil leaves, roughly torn

100g smoked salmon, shredded


1. To make the dressing, blend the first seven ingredients in a food processor until coarsely puréed. With the processor running, add the oil slowly through the top.
2. Transfer the mixture to a bowl and whisk in the cream. Add all the herbs and the spring onion and whisk to combine. Season to taste with salt and pepper. Cover and refrigerate for 3 hours.
3. Before serving, let the dressing stand at room temperature for a short while and give it a quick final whisk.

4. To make the salad, roast the pine nuts and cumin seeds in a cast iron frying pan over high heat, stirring often until the pine nuts are evenly browned. Add the chilli, stir through and tip the mixture into a small bowl.

5. Tear the lettuce leaves and spread onto a large serving platter. Peel the avocado and mango, cut into small chunks and toss over the lettuce. Scatter the rest of the ingredients evenly over the top and sprinkle the pine nut mixture on top. Serve with Green Goddess dressing.

(This recipe is adapted from Chez Panisse Vegetables, William Morrow Cookbooks.)