Prep 5 mins
Cook 0 mins
Simple...and green. :-) May, of course, add grape tomatoes or other green or non-green elements for a green-plus salad.
- 1⁄2 head romaine lettuce
- 1⁄2 cucumber
- 1⁄2 avocado
- 1⁄4 green pepper (optional)
- 2 -3 teaspoons blush wine, viniagrette
- Tear romaine, slice cucumber, cube avocado. Combine. Add dressing. Eat.
I scaled this back for 1 serve but was not able the use the avocado (didn't have though I was sure I did) but otherwise I did use red capsicum in place of red as that is wahat I had and added some halved grape tomatoes which I needed to use up and drizzled with some fat free oil free french dressing to round of a delicious meal,
A geat salad! I added a little tomato and some parsley and cilantro. I used a red wine vinaigrette. Thanks! Made for PRMR game.
This was delicious and a great side to our pasta with pesto for dinner the other evening. I used romaine hearts, shredded red beets for tomatoes, cuke, avocado and red bell pepper. For the vinaigrette I whisked together some pinot noir, red wine vinegar, olive oil, S/P and a pinch of raw sugar. Colorful and welcoming on a very cold winter day! Made for Recipe Swap #85 Australian/NZ.