Quite often around here, salads are put together with what ever is on hand. Yesterday, when getting the barbecue ready for lunch, this salad was what came out of our list of fresh ingredients. It has become a basic staple that changes almost every time I make it. I served it yesterday with the honey mustard vinaigrette that we all love so much.
Chopped Summer Salad
For the salad:
1/2 Head of Iceberg lettuce, cut into strips
1 Tomato, Diced into large pieces
1/2 Red pepper, cut into strips
1/2 Onion, finely sliced
1 Ripe Avocado, cut into 1 inch pieces
1/2 Cup/65 grams of green pitted olives
Shavings of goats cheese
For the Vinaigrette:
2 tablespoons olive oil
2 tablespoons vinegar
1 tablespoon honey
1 teaspoon mustard
Salt and pepper
First, make your vinaigrette. Combine all the ingredients in a small jar and shake really well. Set aside.
For the salad, toss the lettuce in a large salad bowl, top with peppers, onions, tomato, avocado, olives and cheese. Drizzle over vinaigrette when ready to serve. A fresh summer salad!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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