Vegan
Serves 6
Ingredients:
1 crisp lettuce, finely shredded
50g/2oz watercress, washed and roughly chopped
½ cucumber, diced
1 red pepper, diced
1 bunch spring onions, sliced on the slant
2 avocado pears, peeled, stoned and diced
2 rings of pineapple (canned), cut into chunks
3 limes, juice only
1 clove garlic, crushed
45ml/3tbsp olive oil
to taste salt and freshly ground black pepper
a handful fresh coriander, roughly chopped
Method:
1. Mix the shredded lettuce and watercress together and scatter over a serving platter.
2. In a bowl, mix the cucumber, pepper, spring onions, avocados and pineapple together and reserve.
3. Whisk the lime juice, garlic, olive oil, salt and pepper together to make a dressing. Add to the chopped vegetable mixture and mix well. Spoon over the lettuce and watercress and scatter the coriander over the top.
4. Chill the salad for about 30 minutes before serving.
Copyright The Vegetarian Society's Cordon Vert Cookery School