Elizabeth’s Favourite Salad

Alison’s granddaughters, Elizabeth and Jennifer, will make (and eat!) this ever-popular salad very willingly, at the drop of a hat!

Ingredients

For 4 servings:

• 1 Tbsp lemon juice
• 1 tsp sugar
• ¼ tsp salt
• 1 large avocado
• 2 – 3 firm, red tomatoes
• 10cm length telegraph cucumber
• about 2 cups of chopped crisp-leaf lettuce
• 1 – 2 spring onions
• 1 Tbsp olive or canola oil
• freshly ground pepper to taste

Method

A short time before serving, mix the lemon juice, sugar and salt in the bottom of a fairly large salad bowl. Cut the stoned, peeled avocado into 1cm cubes and turn gently in the lemon juice. Add the tomatoes and unpeeled cucumber, cut in similar cubes.

Cut part of a firm hearty (iceberg) lettuce into 1 – 2cm squares and add with the chopped spring onions to salad bowl.

Sprinkle with oil and pepper, and toss gently to mix everything.

This recipe is reproduced from ‘Sensational Salads’ by Simon and Alison Holst, published by Hyndman Publishing.