RecipeTin Eats x Good Food: Avocado and cucumber leafy salad with dill vinaigrette
I always like to include a fresh leafy option in my lunch salad spreads. To get ahead, toss the chopped avocado in lemon juice to prevent it from browning. The herbs can be chopped a few hours ahead, but don't add them to the dressing until just before serving.
Ingredients
2 ripe avocados, cut into 1.5cm cubes
2 tsp lemon juice, if making ahead (optional)
150g mixed lettuce leaves (4 heaped cups)
1 Lebanese cucumber, halved lengthwise and sliced into 3mm half moons
Dill vinaigrette
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
1 tbsp finely chopped dill
1 tbsp finely chopped chives
¼ tsp cooking salt
â…› tsp black pepper
Method
1. If making ahead, place the avocado in a bowl, drizzle over the lemon juice then gently toss with your fingers. This stops the avocado going brown for a few hours.
2. Shake the vinaigrette ingredients together in a jar.
3. To assemble, place the avocado, lettuce and cucumber in a large bowl. Pour over the dressing then gently toss. Transfer into a serving bowl or platter and serve immediately.
This recipe features in Nagi's vegetarian feast
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RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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