• 100g bag mixed rocket, spinach and watercress salad
  • 2 avocados, peeled, stoned and cut into chunks
  • 50g ready-made croûton (or make your own)

For the dressing

  • 1 tsp Dijon mustard
  • 1 tbsp wine vinegar, any type
  • 3 tbsp extra-virgin olive oil


  • STEP 1

    Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.

  • STEP 2

    Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.

Recipe from Good Food magazine, August 2008

Goes well with


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A star rating of 4.8 out of 5.20 ratings