Green, Greener, Greenest Summer Salad

Green, Greener, Greenest Summer Salad

Sometimes a colorful salad is not the only pretty salad. We get so use to all the original ingredients like tomato, cucumber, feta and salad leaves that we forget the saying in ” less is more”.  Play around with colors and flavor when you make salad. This salad is all green and beautiful.  I plated it on a green plate and all the different green colors together looks yummy. 

Suggestion:  1) Serve as it is and cover with Bacon bits and enjoy as a lunch on its own. 2) Serve with a juicy piece of steak or any protein as you like. 3) Add Crumbed Chicken fingers and roll in a wrap.  4) Plate some on bruschetta and drizzle olive oil over and serve as starter or appetizer. 5) Add some Tomato, Feta and Cucumber then serve as a Christmas salad.

Ingredients:

• Variety of green leaves,  we are a family of 4, so I used two cups
• Salad Spring onions, 4 sprigs chopped are more than enough
• Avocado, two Avocados, peeled and pit discarded then cut in chunks
• Cashew nuts, a handful salted nuts or any type of nut is perfect
• Lemon Juice, just enough to cover the Avocado
• Salt to taste
• Honey and Mustard salad dressing.

It is such an easy salad and it only takes 5 minutes to make.  

Method:

• Rinse the Salad leaves with saltwater and cut in edible pieces.
• Rinse the Spring Onions and cut in small bite size pieces. Mix with the Salad leaves
• Cut the Avocado in chunks and cover with Lemon Juice to stop it from browning then add to the salad and toss around.
• Season the salad with Salt the sprinkle the Cashew nuts all over salad.
• Drizzle with Salad Dressing and serve immediately.