Garden Salad recipe

Serves 4
Preparation time 10 minutes

1/2 cucumber
250 g (8 oz) cherry tomatoes
250 g (8 oz) baby leaf mix, such as mizuna, baby chard, lollo rosso, purslane and oak-leaf lettuce
1 avocado
50 g (2 oz) pitted black olives

Dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
3 tablespoons olive oil
salt and pepper

Peel and slice the cucumber and halve the tomatoes.
Mix the salad leaves with the cucumber and tomatoes
in a large salad bowl. Stone and peel the avocado, cut
the flesh into dice and add to the bowl with the olives.

Make the dressing by whisking together the mustard,
vinegar and oil. Season to taste with salt and pepper.

Pour the dressing over the salad, toss carefully to
combine and serve.

For garden salad with grilled chicken, mix together
the grated rind of 1 lemon, 1 tablespoon chopped
parsley, 1 crushed garlic clove, 2 tablespoons olive
oil and salt and pepper. Coat 2 chicken breasts, each
about 125 g (4 oz), in the mixture and place on a foil
lined baking sheet. Cook under a preheated hot grill
for 3-4 minutes on each side until cooked through.
Slice the chicken breasts and arrange neatly on top of
the garden salad.