Garden Green Salad

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Garden Green Salad

 

 

Get your fill of greens from this quick, crisp classic topped with a

balsamic vinaigrette.

 

 

200 g (7 oz) mixed salad leaves (such as endive, witlof, butter and

treviso)

2 avocados, halved, stones removed, peeled, thinly sliced

2 Lebanese cucumbers, thinly sliced

1 green capsicum (bell pepper), deseeded, thinly sliced

 

Balsamic Vinaigrette:

 

1/4 cup extra virgin olive oil

4 tsp balsamic vinegar

1 garlic clove, crushed

1/2 tsp sugar

salt and pepper, to taste

 

 

1. Combine the mixed salad leaves, avocado, cucumber and capsicum

(bell pepper) in a large serving bowl.

 

2. To make the balsamic vinaigrette, use a fork to whisk together the

oil, vinegar, garlic and sugar in a jug until well combined. Taste and

season with salt and pepper.

 

3. Pour the balsamic vinaigrette over the salad. Serve.

 

 

Serves 8 (as an accompaniment).

 

 

 

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Per serve: 1.5g protein, 16g fat (3g saturated fat), 2.5g carb, 1.5g

dietary fibre, 645KJ (155 Cals).

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