Just a very simple summer salad in a honey-mustard-vinaigrette dressing, with avocado.
A very simple salad recipe – one of the abitmoreveg recipes.
I know summer is over. But it’s been such a lovely sunny September that I think a quick recipe for easy summer salad is called for. I call a mix of lettuce, mild onion and tomato in a vinaigrette dressing summer salad. So this is a summer salad with the addition of some deliciously ripe avocado. My go-to vinaigrette dressing is a thick honey mustard dressing. So this is the recipe for both those things.
What’s in this salad that’s good for you? There’s avocado which is full of monounsaturated fat. Monounsaturated fat is often called good fat. Because it can help lower blood cholesterol levels.
There is also cos (romaine) lettuce in the salad which is a good source of vitamin A, potassium and has a decent amount of calcium. The fresh tomato and spring onions also give you vitamin C. So there may be a little less sunshine at this time of year but this salad does give you some sunshine vitamins.
Chop the vegetables, discarding any of the inedible parts, and pour over the dressing. It can be easier to first toss the lettuce leaves in 1 tablespoon of the dressing, then gently toss the tomatoes, spring onions and avocado in 2 tablespoons of dressing and then combine the two in a salad bowl. This is just to avoid the avocado looking a little mashed.
To make the dressing simply add 1/2 teaspoon of English mustard flour, a good pinch of salt and coarsely ground black pepper, 3 dessertspoons of white wine vinegar, 9 dessertspoons sunflower oil, 1 teaspoon of runny honey (or brown sugar to make it vegan), 1 teaspoon of wholegrain mustard to a jar, put the lid on tightly and shake the jar until it is well blended.