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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • 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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Comments, questions and tips (5)

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Overall rating

A star rating of 4.6 out of 5.12 ratings

rubseb

A star rating of 4 out of 5.

Love this salad. It's light & tangy and goes with almost anything. Also: avocados.

helsbelsjoe

A star rating of 5 out of 5.

Reallybeasy and very tasty

joankilleen

A star rating of 5 out of 5.

Simple & yummy. I added a teaspoon of wholegrain Dijon mustard to the dressing.

daiisyclews

A star rating of 5 out of 5.

so easy and very very tasty

saralu

A star rating of 5 out of 5.

Fab-u-lous

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