Green Salad

Of all food dislikes, the one that seems to be most prevalent amongst the people I know is for raw tomato. And in just about every case, the individuals involved answer the dinner invitation question about whether there is anything they don’t eat with a sheepish answer, assuming that I’ve never come across their particular dislike before. This salad was first made to serve to someone who didn’t like raw tomato and it has been a handy standby since then, both for when we want a bit of variety from the standard iceberg lettuce, cucumber and tomato salad that I usually make and when we’ve had over people who don’t like raw tomato. It is very much an add some of this and some of that recipe – the main thing is to get a good mix of greens, including sweetish, bland and sharp leaves, and to be very generous with the lemon juice. Adjust the amounts of each ingredient according to your preferences and the number of people you’ll be cooking for.


What you’ll need:

Mixed green salad leaves – for this particular salad, I used a round lettuce, spinach, rocket and lambs lettuce

Cucumber, diced

Few spring onions, finely chopped

Extra virgin olive oil

Fresh lemon juice


What to do:

1. Wash and then roughly chop the salad leaves.



2. Add the leaves to a serving bowl with the cucumber and spring onions.


3. Sprinkle over the leaves, cucumber and spring onions a generous glug of olive oil, lots of lemon juice and a dash of pepper. Mix together thoroughly. Add more oil, lemon juice or pepper according to taste and then serve.




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