I love the dressing in this salad. I love the creaminess the avocado brings to it. We had it with a barbecue the other day and it was lovely.
The dressing can be made earlier, and kept refrigerated until needed.
2 baby cos lettuce
2 small avocadoes
60g snow pea sprouts
2 spring onions, sliced
2 Lebanese cucumbers, sliced
125ml extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, crushed
1 teaspoon sugar
Salt and pepper, to taste
Make the dressing: Put the oil, vinegar, mustard, garlic, sugar, salt and pepper in a small screw top jar. Put the lid on a shake until the dressing is well blended. Check seasoning, add more if needed.
Wash the salad leaves, drain in a colander or use a salad spinner to dry the leaves. Tear the leaves into smaller pieces.
Cut the avocadoes into large slices, reserve 5 slices for garnishing.
In a large flat salad bowl, put the lettuce, snow pea sprouts, avocado, spring onion and cucumber, toss gently to combine. Drizzle the dressing over the salad and serve with the reserved avocado slices. Serve immediately.
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