Garden green salad

Cooking Vegetarian Garden green salad

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

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the mixed salad leaves, avocado, cucumber and capsicum 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.

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200g mixed salad leaves
2 avocados, halved, stones removed, peeled, thinly sliced
2 Lebanese cucumbers, thinly sliced
1 green capsicum, deseeded, thinly sliced
60ml extra virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, crushed
1/2 tsp caster sugar

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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