Ingredients
- 1 tbsp lemon juice
- pinch of salt
- 4 tbsp olive oil
- small bunch finely chopped chives
- 200g bag mixed salad leaves
- 2 sliced, ripe avocados
Method
- STEP 1
Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To serve, toss with 200g bag mixed salad leaves and 2 sliced ripe avocados.
RECIPE TIPS
GETTING TO THE PARTY
Prepare the dressing
up to four hours ahead, but don’t add the
avocado or leaves until you’re ready to eat.
Transport the dressing in the jam jar, and
keep the avocados whole, and leaves in the
bag. When ready to eat, finish the salad.
,
, ,Low-Carb,Low-Sodium
, Ingredients1 tbsp lemon juicepinch of salt4 tbsp olive oilsmall bunch finely chopped chives200g bag mixed salad leaves2 sliced, ripe avocadosMethodSTEP 1Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To…
, http://www.edamam.com/ontologies/edamam.owl#recipe_5e295f4c1ade9147b7449eb44a57d74e
, 10
, Low-Carb,Low-Sodium
, Sugar-Conscious,Kidney-Friendly,Keto-Friendly,Vegan,Vegetarian,Pescatarian,Paleo,Mediterranean,DASH,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher,Immuno-Supportive
, Sulfites
, Ingredients:
- 4 tbsp olive oil
- 2 sliced, ripe avocados
- 200 g bag mixed salad leaves
- 1 tbsp lemon juice
- pinch of salt
- small bunch finely chopped chives
,
, Ingredients1 tbsp lemon juicepinch of salt4 tbsp olive oilsmall bunch finely chopped chives200g bag mixed salad leaves2 sliced, ripe avocadosMethodSTEP 1Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To serve, toss with 200g bag mixed salad leaves and 2 sliced ripe avocados.RECIPE TIPSGETTING TO THE PARTYPrepare the dressing up to four hours ahead, but don’t add the avocado or leaves until you’re ready to eat. Transport the dressing in the jam jar, and keep the avocados whole, and leaves in the bag. When ready to eat, finish the salad.
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