Another day, another experiment. This is a brilliant one to try for those summer parties or just to vary up your salad because you need variety in your life. I used lamb’s lettuce, rocket leave and spinach leaves for this combo. This creates a velvety texture in the salad.
Alongside the leaves, I have crunchy sweetcorn, soft velvety avocado and sweet cherry tomatoes. Garlic seasoning and the herbs go really well with the leafy salad. Enjoy making this one
Cooking time: N/A
Serves: 3 people
-1/2 pack Lamb’s Lettuce
-1/2 pack of Rocket Lettuce Leaves
-1/2 pack Spinach Leaves
-1 tinned Sweetcorn
-1/2 jar of black olives
-1 pack of cherry tomatoes
-1 Tbsp olive oil
-1 Tsp garlic salt
-1 Tsp parsley
-1 Tsp coriander
-1 Tsp chives
-Salt and Pepper
Wash and prep the vegetables.
Chop the cherry tomatoes in halves.
Add the tomatoes to the salad bowl.
Chop the avocado into pieces and add to the salad bowl.
Put the cherry tomatoes into the bowl.
Add the lamb’s lettuce to the bowl
Add the rocket leaves to the bowl.
Put the spinach leaves into the bowl.
Drain the water from the sweetcorn.
Place the sweetcorn into the bowl.
Add the olives into the bowl.
Add the herbs to the salad.