This is a really simple yet really vibrant salad I whipped up today. It looks – and is – so healthy.
I served it with grilled, tandoori chicken and potatoes which I sliced thinly, salted and oiled and cooked until golden in the oven.
What a winner of a Saturday lunch!
1 butter lettuce, leaves torn
2 cucumbers, brunoise cut
6 spring onions, whites thinly sliced
1 avocado, brunoise cut
Small bunch of basil, thinly sliced
Bunch of asparagus, blanched, refreshed and thinly sliced
Salt and freshly ground pepper
2 cloves garlic, mince
1 tbsp olive oil
Juice of half a lemon
1 tsp white wine vinegar
1 tsp heaped wholegrain mustard
1 tsp heaped honey
- Combine the salad ingredients.
- Whisk together the vinaigrette.
- Combine and serve.