Adam Liaw’s green salad with cool yoghurt dressing
Consider me the unofficial president of the Green Salad Society, because I think they are one of the most useful things you can put on your dinner table.
Ingredients
1 head green oak lettuce, leaves picked and torn
2 cups baby spinach leaves
1 Lebanese cucumber, peeled at intervals and thinly sliced
YOGHURT DRESSING
½ cup yoghurt
2 tbsp avocado oil
½ tsp honey
1 tbsp lemon juice
2 tbsp finely chopped mint
salt and black pepper, to season
Method
Step 1
Put the lettuce and spinach leaves and the cucumber slices into a bowl and combine.
Step 2
Place all the ingredients for the dressing into a separate bowl or jug and mix well. Season to taste. Toss through the green salad and serve.
Adam’s tip: Salad-leaf mixes have become ubiquitous in supermarkets. To simplify your green salads, focus on just a couple of different leaf varieties.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
