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Frixos Personal Chefing

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Lettuce Salad

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I was raised, and did the same for my family, with a green salad accompanying any lunch dish. My favourite has to be the Lettuce Salad for the crispness of the lettuce leaves, while the addition of tomato and cucumber resembles, in a way, the classic Greek salad.

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The addition of avocado chunks creates a different satisfaction which elevates the salad to a dish that can be enjoyed on its own.

See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!

Here you can find more of my Salads.

Lettuce Salad

Course: Salad
Cuisine: Cypriot
Servings: 4 People

Ingredients

  • 1 Lettuce , cut in 2-3cm strips
  • 2 Cucumbers , peeled and thickly sliced
  • 2 Tomatoes , cut in chunks
  • 1 Avocado , peeled and cut in chunks
  • 1 tbsp Chives , thinly cut (optional)
  • ½ tsp Sea Salt

For the Dressing

  • 90 ml EVOO , Extra Virgin Olive Oil
  • 30 ml White Vinegar , good quality wine vinegar
  • 10 ml Lemon juice
  • 1 tbsp Dijon Mustard
  • 1 tsp Anchovy Paste
  • 1 tsp Dry Thyme , not ground
  • 1 tsp Dry Coriander , ground
  • 1 tsp Honey
  • ½ tsp Sea Salt
  • ½ tsp freshly ground Black Pepper

Instructions

  • Start with the dressing by using a medium bowl where you whisk together all ingredients except of the oil. Then slowly pour the oil while whisking for a nice emulsification.
  • In a large size salad bowl toss all ingredients. Pour the dressing, season with the salt and toss.
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