Shades of Green Tossed Salad

Name: Shades of Green Tossed Salad
Cuisine: Israeli
Ingredients: about 225 g (8 oz) mixed salad leaves such as chicory, rocket, watercress and cos lettuces; about 225 g (8 oz) mixed salad leaves such as chicory, rocket, watercress and cos lettuces; about 225 g (8 oz) mixed salad leaves such as chicory, rocket, watercress and cos lettuces; about 225 g (8 oz) mixed salad leaves such as chicory, rocket, watercress and cos lettuces; about 225 g (8 oz) mixed salad leaves such as chicory, rocket, watercress and cos lettuces; 2 tablespoons sunflower oil; 1 tablespoon olive oil; 1 teaspoon fresh lemon juice; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, halved; 1 tablespoon finely cut fresh chives (optional); 1 teaspoon sea salt; 1 teaspoon honey; 10 grinds black pepper; 1 small green pepper, seeds and pith removed and thinly sliced; 1 medium-sized ripe avocado, peeled and thinly sliced

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Slices of avocado and green pepper marinated in a garlic and honey dressing add a delicious touch to a mixture of crisp green leaves, each with a different texture and tone. The mix of salad greens can be varied according to what’s available.

Ingredients

about 225 g (8 oz) mixed salad leaves such as chicory, rocket, watercress and cos lettuces

Asia
Israel
Gluten-free
Vegetarian

Method

Several hours before serving, shake all the dressing ingredients together in a lidded jar until thickened, 1-2 minutes.

Put the sliced pepper and avocado in a small bowl and pour on the dressing. Cover and leave to marinate in the refrigerator until ready to serve.

Wash and dry the salad leaves and arrange in the salad bowl. Remove the garlic from the dressing, then add t