Chopped green salad with herby chilli dressing
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
This fresh, crunchy side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing
| Nutrient | Unit |
|---|---|
| kcal | 152 |
| fat | 13g |
| saturates | 2g |
| carbs | 4g |
| sugars | 3g |
| fibre | 5g |
| protein | 3g |
| salt | 0g |
Ingredients
For the dressing
- zest and juice 2 lemons
- 4 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 garlic cloves
- 1 green chilli
- large handful of parsley leaves
- large handful of coriander leaves
For the salad
- 2 cos or romaine lettuces , chopped
- 2 avocados , stoned, peeled and chopped
- ½ cucumber , sliced
- 2 green peppers , deseeded and sliced
- 2 celery sticks, sliced diagonally
- bunch spring onions , sliced diagonally
Method
- STEP 1
Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste.
- STEP 2
To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss together.
Goes well with
Recipe from Good Food magazine, December 2014
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