Green salad with lemon mustard dressing

Lower GI entertaining can still be delicious, eye-catching and satisfying - for everyone.

Place salad leaves, cucumber and mint in a bowl. Toss to combine.
Whisk lemon juice, oil and mustard together in a bowl. Season with pepper.
Heat a non-stick frying pan over medium-high heat. Cook bread, stirring occasionally, for 5 to 6 minutes or until browned. Add bread to salad. Drizzle with lemon juice mixture. Toss to combine. Serve.

Source

360g mixed salad leaves

2 Lebanese cucumbers, halved, thinly sliced diagonally

1 cup fresh mint leaves

1/2 cup lemon juice

2 tbsp olive oil

2 tsp dijon mustard

3 thick slices low-GI white bread, cubed

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