Green salad with avocado
- Xanthe Clay
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Serves 10
Easy
Prep: 10 mins
A star rating of 4.7 out of 5.15 ratingsRate
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A simple, fresh-tasting salad to serve as part of a summery buffet
Vegetarian
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Zingy new potato salad
A star rating of 5 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
- 1 tbsp lemon juice
- pinch of salt
- 4 tbsp olive oil
- small bunch finely chopped chives
- 200g bag mixed salad leaves
- 2 sliced, ripe avocados
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
-
carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To serve, toss with 200g bag mixed salad leaves and 2 sliced ripe avocados.
RECIPE TIPS
GETTING TO THE PARTY
Prepare the dressing up to four hours ahead, but don’t add the avocado or leaves until you’re ready to eat. Transport the dressing in the jam jar, and keep the avocados whole, and leaves in the bag. When ready to eat, finish the salad.
Recipe from Good Food magazine, June 2009
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A star rating of 4.7 out of 5.15 ratings
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