Everyday Green Chopped Salad
Number of times cooked = Number of times Passed On =
Serves: 4
Ingredients:
- a handful of fresh basil leaves
- 4 spring onions
- ½ a cucumber
- 2 small, just ripe avocados
- 1 round lettuce
- 50g Cheddar cheese, crumbled
- 1 small tub of cress
- a handful of watercress
For the dressing:
- ¼ of a clove of garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons white or red wine vinegar
- 6 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
How to make it:
Dressing:
- Peel and finely chop the garlic.
- Put the garlic, mustard, vinegar and oil into a jam jar with a pinch of salt and pepper.
- Put the lid on the jar and shake well.
Salad:
- Get yourself a big chopping board and a large sharp knife
- It's best to start by chopping the harder, crunchier veg first so trim and chop your spring onions and slice your cucumber
- Slice your basil
- Bring it all into the centre of the board and continue chopping and mixing together
- Halve your avocados around the big stone
- Carefully remove the stone and peel the skin off
- Add the avocado flesh, lettuce leaves, crumbled cheese and cress to the board and chop up too
- When everything is well chopped, you'll have a big mound of salad on the board
- Make a well in the middle and add your dressing
- Mix up so everything gets well coated and serve on the board or in a bowl, sprinkled with a little watercress
