Prep time: 15 minutes
Serves: 6-8
1/2 Iceberg lettuce
1 green capsicum
1 Lebanese cucumber
2 spring onions
1 avocado (see ‘On the Road’ below)
Dressing
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice or white wine vinegar
1 teaspoon Dijon mustard
pinch of caster sugar
1. Leaving the leaves together, chop the lettuce into 3cm chunks. Cut the capsicum into 3cm pieces, discarding the seeds and membrane. Cut the cucumber in quarters lengthways, then slice into 2cm pieces. Slice the spring onions. Combine in an airtight container, cover tightly and refrigerate.
2. For the dressing, combine the ingredients in a screwtop jar. Season with salt and pepper, and seal tightly. Shake to combine, and keep chilled until required.
On the Road
Halve the avocado, remove stone. Holding a half in your hand, cut flesh into squares, scoop out with a spoon, add to the salad, add dressing, then toss salad.
