Ingredients

The following ingredients have 2 Servings
  • 2 little gem lettuce’s chopped
  • 1 ripe avocado (peeled and chopped)
  • 8 slices of cucumber quartered
  • 10 cherry / baby plum tomatoes halved
  • 12 black olives
  • 2 spring onions sliced finely
  • 1 tbsp extra virgin olive oil
  • 3 tbsp freshly squeezed orange juice
  • 1 tbsp cider vinegar
  • ½ tsp Dijon mustard
  • 1 clove crushed garlic

Instruction

  • Arrange the lettuce onto 2 plates or into 2 sealable containers for packed lunches.
  • On top of the lettuce place the chopped avocado, slices of cucumber, halved tomatoes and 6 black olives each.
  • Scatter the spring onions over the top.
  • Put all of the orange vinaigrette ingredients into a jar with a screw top lid and shake well.
  • Pour the vinaigrette mixture over the salad distributing between the 2 plates.