|4條 蔥||4 spring onions|
|半條 青瓜||½ a cucumber|
|一些新鮮的羅勒葉||a handful of fresh basil leaves|
|2隻小熟牛油果||2 small, just ripe avocados|
|1個 生菜||1 round lettuce|
|1小盆水芹||1 small tub of cress|
|隨意：50g 車打芝士||Optional: 50g Cheddar cheese|
|特級初榨橄欖油||Extra virgin olive oil|
|紅酒醋||Red wine vinegar|
|海鹽和現磨黑胡椒||Sea salt and freshly ground black pepper|
Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veg first, so trim and chop your spring onions and slice your cucumber. Slice your basil. Bring it all into the centre of the board and continue chopping and mixing together.
Halve your avocados around the big stone. Carefully remove the stone and peel the skin off. Add the avocado flesh, lettuce leaves and cress to the board. Crumble over the cheese, if using, and continue chopping. When everything is well chopped, you’ll have a big mound of salad on the board.
Make a well in the middle and drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Add a teaspoon of English mustard and a good pinch of salt and pepper. Mix up so everything gets well coated and serve on the board or in a bowl.
More about this recipe: http://foodrevolutionday.com/recipe/31/Everyday-Chopped-Green-Salad.html