Serves 4
Preparation & Cooking time: 30 minutes
Ingredients:
- 250g of salad leaves
- 1/2 onion or 3 stalks of spring onions chopped
- a handful of baby spinach leaves
- 2 tomatoes chopped
- 1 red pepper bell chopped
- 1 avocado chopped
- 4-5 brown button mushrooms sliced
- 3 soft-boiled eggs
- a handful of pecan nuts or walnuts
- a few stalks of chives chopped
- 1 can of tuna (optional)
Dressing:
- 2 TBS olive oil
- 1/2 - 1 TBS squeezed lemon juice (optional)
- 1/2 tsp soy sauce (optional)
- Sprinkle of salt and pepper to taste
Directions:
1. Mix all the vegetables, eggs (and tuna).
2. Add olive oil, lemon juice, salt and pepper last, just when you are about to serve.
3. Toss and mix well.
Additional Information:
This is Florian's favourite salad, especially on a hot summer day, when he has no appetite for hot soup or oven-baked food. It is rather quick and easy to make (apart from the soft-boiled eggs). I made this for dinner yesterday 5.6.2011. Joshua however doesn't like green salad :-( He had his breakfast oatmeal for dinner instead.
The raw onion or spring onions zest up the salad a lot.
It is a very simple dressing, but the olive oil together with salt and pepper give a lot of taste to the salad and bring out the flavour of the green. Whenever, I am running short of time to make fanciful dressing, I would stick to this easy dressing.
wow the salad looks like something that can be served in a high-class restaurant! good job sis!
ReplyDelete