Crisp Green Salad with Mustard Vinaigrette
10 mineasy4 original servings
A fresh, crunchy green salad with cucumber, cherry tomatoes, lettuce, and avocado, tossed in a punchy wholegrain mustard and red wine vinegar dressing. Quick to assemble and a bright counterpoint to the rich chicken.
Ingredients
Serves
Salad
- 1 cucumber, halved and sliced
- 200 g cherry tomatoes, halved
- 1 baby gem or butter lettuce, torn
- ½ red onion, thinly sliced
- 1 avocado, sliced (if you have one)
- 1 handful fresh parsley or basil, torn
- optional: toasted pumpkin or sunflower seeds, or crumbled feta
Dressing
- 45 ml olive oil
- 15 ml red wine vinegar (or lemon juice)
- 5 ml wholegrain mustard
- 3 ml honey
- 1 small garlic clove, finely grated
- salt and black pepper
Instructions
- 1
Shake the dressing ingredients together in a jar.
- 2
Pile the salad in a bowl. Dress just before serving and toss lightly.
- 3
Optional: soak the sliced red onion in cold water for 5 minutes first to take the raw bite out.
Notes & Tips
Mellow the onion
Soak the sliced red onion in cold water for 5 minutes before adding to the salad to take the raw, sharp bite out of it.