1/2 a head each of 2 different types of lettuce such as cos, webb's, iceberg, oakleaf
1 avocado
2 teaspoons lemon juice
1 green pepper (capsicum), seeded and sliced
1/2 a cucumber, sliced
1/2 a bunch of spring onions, chopped
Watercress (salad cress), trimmed
curly endive
3 sticks celery, chopped
1 avocado
2 teaspoons lemon juice
1 green pepper (capsicum), seeded and sliced
1/2 a cucumber, sliced
1/2 a bunch of spring onions, chopped
Watercress (salad cress), trimmed
curly endive
3 sticks celery, chopped
for the dressing
6 teaspoons walnut oil
6 teaspoons sunflower oil
3 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
6 teaspoons sunflower oil
3 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
method
1. Put lettuce into a large salad bowl.
2. Halve the avocado, remove the stone, then peel.
3. Cut flesh into slices and coat with lemon juice, then add to bowl.
4. Add remaining salad ingredients.
5. In a bowl, mix together dressing ingredients.
6. Pour over the salad and toss lightly until thoroughly coated with dressing.
2. Halve the avocado, remove the stone, then peel.
3. Cut flesh into slices and coat with lemon juice, then add to bowl.
4. Add remaining salad ingredients.
5. In a bowl, mix together dressing ingredients.
6. Pour over the salad and toss lightly until thoroughly coated with dressing.
serving amount
serves 6 - 8.
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