Cos, mint and avocado salad

Mint adds aroma and flavour to this classic side salad.

Cut the cos hearts in half lengthways and set aside.
To make the dressing, place the dill, yoghurt, lime juice, salt, pepper and water in a bowl and whisk until well combined.
To serve, arrange the cos, avocado and mint on a serving platter and drizzle with dill dressing.

Source

4 baby cos, washed, dried and trimmed

2 tbsp finely chopped dill

1/2 cup Tamar Valley Greek Style Yoghurt

2 tsp lime juice

salt and cracked black pepper

2-3 tbsp water

2 avocadoes, peeled, stones removed, sliced into wedges

1/3 cup mint leaves

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