Recipes
Recipes with my own touch
Servings
Serves 6
Ingredients
Dressing
- 15 ml white balsamic
- 15ml Dijon mustard
- 15ml runny honey
- 60ml extra virgin olive oil
- 1 garlic clove, crushed
- salt and pepper
Salad
- 1 small red onion, peeled and finely sliced
- 2 ripe avos, peeled, stoned and chopped
- 6 baby cucumbers, sliced
- 30g coriander, chopped
- 30g basil, torn
- 30g mint, torn
- 1 head green butter lettuce, washed
- 1 head red butter lettuce, washed
Messy green salad
This is my go-to salad recipe. I make the dressing in bulk and keep a couple of bottles in the fridge door. It cuts down on salad prep time. Make this your own by adding your favourite greens. I sometimes add sprouts, sugar snap peas and even feta, tomato and olives although strictly speaking the salad won’t be green anymore when you add these! I serve it alongside my Monday night roast chicken, or most things actually!
Method
- Combine all the dressing ingredients in a bowl and mix well. Season to taste. Pour into the bottom of a large salad bowl.
- Add the sliced onion, avocado and cucumber to the dressing and coat well.
- Top with the herbs and then the lettuce, leaving only the leaves exposed to make sure that no-one steals the good stuff.
- The lettuce will wilt as soon as it mixes with the salad dressing, so toss the salad immediately before serving.
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