25/11/2020 
CategoryCold Meals, Everyday, Lunch, Vegan, Vegetarian
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Salad:
4 handfuls of mixed salad leaves, or one small lettuce, chopped
6 spring onions, sliced
1 avocado, peeled and diced
2 Lebanese cucumbers, sliced or diced
1 small head of broccoli, cut into florets, steamed
150 g green beans, tailed, cut in half, steamed
Dressing:
6 tbsp olive oil
2 tbsp lemon juice or vinegar
French or whole grain mustard, to taste
1 clove of garlic, peel and chop finely (optional)
Method
1
Gently combine and toss together all salad ingredients in a large bowl.
2
Whisk all dressing ingredients together in a bowl to combine.
3
Turn dressing through salad or serve separately.
Tips
- This salad can be served by itself or as a side salad. To make it more of a meal add a boiled egg cooked lean chicken or canned tuna.
Nutrition Facts
Serving Size 250g
Servings 6
Amount Per Serving
Calories 219
% Daily Value *
Total Fat 19g30%
Saturated Fat 3.3g17%
Sodium 44mg2%
Total Carbohydrate 2.9g1%
Dietary Fiber 6.6g27%
Sugars 2.3****g
Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Salad:
4 handfuls of mixed salad leaves, or one small lettuce, chopped
6 spring onions, sliced
1 avocado, peeled and diced
2 Lebanese cucumbers, sliced or diced
1 small head of broccoli, cut into florets, steamed
150 g green beans, tailed, cut in half, steamed
Dressing:
6 tbsp olive oil
2 tbsp lemon juice or vinegar
French or whole grain mustard, to taste
1 clove of garlic, peel and chop finely (optional)
Directions
1
Gently combine and toss together all salad ingredients in a large bowl.
2
Whisk all dressing ingredients together in a bowl to combine.
3
Turn dressing through salad or serve separately.
