Ingredients
100g mixed lettuce
250g punnet cherry tomatoes, cut in half
1 Lebanese cucumber, sliced thinly into rounds
½ small red onion, cut into thin rounds
1 carrot, cut into matchsticks
1 stick celery, sliced thinly on diagonal
1 avocado, cut into wedges
¼ cup mung bean sprouts
Micro herbs, to garnish
DRESSING
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tsp honey
1 tsp Dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
Method
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Put all dressing ingredients in a 500ml jar. Secure lid and shake well until combined. Season with salt and pepper.
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Put lettuce, tomatoes, cucumber, onion, carrot, celery and half the dressing into a large bowl and toss well.
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Spoon into bowls or onto a platter. Top salad with avocado and scatter with mung bean sprouts and micro herbs. Serve with remaining dressing.
What is the difference between a salad and a garden salad?
Salad is an umbrella term for a large range of salad types, including warm salads, salads with protein, vegetable salads and so on. A garden salad fits under this umbrella, and usually comprises of a base of leafy greens and other vegetables on top. A garden salad is sometimes referred to as a green salad.
What are the three 3 keys to a quality salad?
A quality salad will be made up of three key factors:
- fresh ingredients
- a dressing that ties the vegetables together in harmony
- an appealing look that draws the eye
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