Chunky Lettuce, Avocado & Cucumber Salad
Cook time
Total time
Author: Nadia Felsch
yield: 2
Ingredients
- 1 cup iceberg lettuce
- 4 small Lebanese cucumbers
- 2 small avocados
- 1 tablespoon eschallot
- Salt and pepper
- 1 tablespoon macadamia or olive oil
- Juice of ¼ lemon
- Fresh dill, to serve
Instructions
- Wash and cut lettuce into small though chunky pieces
- Wash and dice cucumbers
- Peel and dice avocados
- Peel and finely slice eschallot
- Combine all these ingredients in a mixing bowl
- Season to taste, add oil and lemon juice
- Coat well and serve with dill
Notes
Simple though don’t let this recipe fool you!
This salad is superb for a midweek lunch or serving 4 as a dinnertime side.
NOTE – eschallot is an onion variety, which is both delicate and powerful in taste.
If you can't locate it, simply substitute with red onion.
This salad is superb for a midweek lunch or serving 4 as a dinnertime side.
NOTE – eschallot is an onion variety, which is both delicate and powerful in taste.
If you can't locate it, simply substitute with red onion.
