I am rarely excited about salads, but this one is exceptional. It is a great to serve as a side salad or you could add chicken (and possibly some white beans) to make it a complete meal! The garlic and onion base to the dressing intensify the flavor quite a bit, and the avocado tones it all down with a bit of creaminess. Yummmmm.
I have no formal recipe for the salad as it was taught to me by some German travellers who stayed with me last year. I’ve tried to capture approximate amounts, but as per my normal style of cooking, I just improvise and throw things in. I encourage you to take this as a guide and then do the same.
About 4 servings.
Ingredients (part 1)
- 1 medium onion, very finely chopped (the way you’d mince garlic)
- 2-4 cloves of garlic, depending on your love of garlic
- 2 teaspoons wholegrain mustard
- 2 Tbs Balsamic Vinegar
- 1 Tbs Olive Oil
- 2 teaspoons sea salt
- 2 teaspoons oregano
- 1 teaspoon freshly ground pepper
- 2-3 medium tomatoes, finely diced
- ½ a head of lettuce , chopped smaller than you normally would for a salad (roughly 2 cm squares)
- 1 small avocado, diced
- Small block of feta, about ½ palm size, diced into 1 cm squares (optional – if you’re eating cheese or on a cheat day)
- Gently mix ingredients 1-9 together in a medium- large bowl to create a dressing
- Add lettuce, avocados and feta (if you’re including cheese)
Notes: This was originally made for me with cucumbers, but I leave those out because I don’t like them. I’ve also tried making this with cabbage instead of lettuce as it’s a bit more nutrient dense and leftovers stay crispy in the fridge overnight even with dressing on it.