Green Salad

Preparation info

  • Difficulty


Appears in

Limoncello and Linen Water

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.


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


Rinse, dry and chop the spring onion, celery and cucumber and put in a bowl with the valeriana, rucola and parsley. Add a little salt and pepper. Mix the oil and lemon juice together in a small bowl or cup with a little salt and pepper. Pour over the salad and mix through gently. Scoop chunks of avocado into the salad, tear the mint leaves in, gently turn through again and serve soon.