Name: Green Salad
Cuisine: Italian
Ingredients: 40 g (1½ oz) rucola (arugula); small handful of mint leaves; 40 g (1½ oz) valeriana (lamb’s lettuce); ½ fully ripe avocado; juice of 1 small lemon; 2 tablespoons very coarsely chopped parsley; 80 g (2¾ oz) cucumber, peeled; 80 g (2¾ oz) inner celery sticks with leaves; 80 g (2¾ oz) trimmed spring onion (scallion) with some green part; 1 tablespoon olive oil

Preparation info

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

I love this salad next to anything, even my bed! I could eat it all day and never be tired, ever. It refreshes and recharges me. If your rucola is large, tear it in half. I only use a little oil as the lemon carries this salad along and the avocado holds the richness. Needless to say your avocado must be a beauty — at full ripeness, but not past this. It can make or break the situation. If valeriana is unavailable, you could use picked watercress leaves.