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.
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.
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Here you can find more of my Salads.
Lettuce Salad
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.