This is a new salad I’m trying from Jamie’s Ministry of Food. I am normally very boring when it comes to side salads and always reach for the same basic ingredients.
I will def use this as a side in the future however on this occasion I am serving double portions as a main lunch salad. Today I have added a small amount of mixed grain rice and chicken and Friday plan to add ham and a boiled egg.
4 spring onions, trimmed
Half a cucumber (150g)
60g soft lettuce (I used mixed baby leaf lettuce)
100g crunchy lettuce (I used heart of romaine)
Half a punnet of cress
1 small avocado (100g flesh)
Handful of basil leaves
1tbsp extra virgin olive oil
.5tbsp red wine vinegar
.5tsp Dijon/English mustard
1. On a large chopping board start chopping your spring onions and cucumber into small pieces, push to the side and chop your basil, mix with the onion and cucumber and continue to chop further mixing it all together. Slide into a large bowl
2. Now start chopping your lettuce leaves adding them to the bowl followed by the cress and mix well.
3. Prepare your avocado by quartering and removing the flesh from the skin and cut into cubes. Add to the bowl with the other ingredients
4. Mix the oil, vinegar and mustard in a small bowl adding a little seasoning before drizzling over your salad and mixing well.
You are now ready to serve
Nutrition per portion* (When serving 4)
I have reduced the dressing here so if you prefer to use more double the quantities but remember you will need to add another 35 calories pp when serving 4.
This is a really nice base recipe and I look forward to experimenting adding some different ingredients. Apple would be a lovely addition to this but I also look forward to adding some colour too with beetroot, tomatoes, peppers, carrots etc! Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.