Simple green salad with walnut and avocado, doused in mustard vinaigrette
My birthday party was all about the duck (’bout that duck), so I didn’t want to spend too much time or effort on the first course. This salad is very light, incredibly simple and tastes absolutely scrumptious. The vinaigrette is one I have blogged before, and it’s a winner every time! The walnuts and avocado give this simple salad an air of grace and luxury – just be sure to ask about your guests’ allergies in advance.
This salad was the first course in my pre-birthday Gressingham duck fest. Read more about the evening here.
Unfortunately, it was gobbled up before I could take any pictures…
- One head of lettuce, washed and chopped
- 3 large handfuls walnut pieces, lightly toasted (toasting optional, but recommended)
- 2 avocados, peeled, de-stoned and cut into pieces
For the dressing:
- 3 tsp wholegrain mustard
- 3 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- Lots of olive oil (40ml)
It couldn’t be easier! In a large bowl, combine the lettuce, toasted walnuts and avocado. In a small bowl, combine the dressing ingredients. The olive oil is the main liquid, so add quite a bit (else the mustard will be overpowering). Be sure to taste the vinaigrette and adjust to your liking before pouring over the salad.
Serve with some nice bread – ours had plum and chestnut embedded into it and was a delicious combination!