Green salad with simple vinaigrette

Serves: 4

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


  1. Combine the salad ingredients.
  2. Whisk together the vinaigrette.
  3. Combine and serve.


Café Green Salad

 Serves: 4 – 6

This is a really sweet little vinaigrette with the addition of the soy.

To the greens I added thinly sliced radishes and snippets of chives, though you could really do anything and it would be amazing.

Served with a steak w/ black olive butter, some sautéed mushrooms with garlic and a smashing mac and cheese. You can imagine the smiles and red wine cheers!


3 tbsp extra virgin olive oil
1 clove garlic, minced
1 tsp Dijon mustard
1 tbsp Balsamic vinegar
Small splash soy sauce
Salt and pepper
Salad greens


  1. Whisk together the ingredients except the greens to make the vinaigrette. Taste for seasoning.
  2. Dress the greens with the vinaigrette.