Rainbow garden salad

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

100g mixed lettuce

250g punnet cherry tomatoes, cut in half

1 Lebanese cucumber, sliced thinly into rounds

½ small red onion, cut into thin rounds

1 carrot, cut into matchsticks

1 stick celery, sliced thinly on diagonal

1 avocado, cut into wedges

¼ cup mung bean sprouts

Micro herbs, to garnish

DRESSING

½ cup extra virgin olive oil

¼ cup red wine vinegar

1 tsp honey

1 tsp Dijon mustard

Sea-salt flakes and freshly ground black pepper, to season

Directions

1.

Put all dressing ingredients in a 500ml jar. Secure lid and shake well until combined. Season with salt and pepper.

2.

Put lettuce, tomatoes, cucumber, onion, carrot, celery and half the dressing into a large bowl and toss well.

3.

Spoon into bowls or onto a platter. Top salad with avocado and scatter with mung bean sprouts and micro herbs. Serve with remaining dressing.