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Ingredients

  • 100g bag mixed rocket, spinach and watercress salad
  • 2 avocados, peeled, stoned and cut into chunks
  • 50g ready-made croûton (or make your own)

For the dressing

  • 1 tsp Dijon mustard
  • 1 tbsp wine vinegar, any type
  • 3 tbsp extra-virgin olive oil

Method

  • STEP 1

    Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.

  • STEP 2

    Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.

Recipe from Good Food magazine, August 2008

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Overall rating

A star rating of 4.8 out of 5.20 ratings
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