Saturday evening we were invited over to a good friends for dinner. She was making Mexican lasagna and I offered to make a salad to go with it. I love cilantro and I would usually have used it in this salad; but her husband really does not care for it, so I switched it up a little. Though it was a cold wet dark evening I wanted to make a salad that was crisp and light to compliment the rich slightly spicy main course.
Dressing
Mix all the dressing ingredients together in a small bowl and add the avocado to stop it from going brown.
Add the salad ingredients into a salad bowl.
I was taking this with me, and so I put the lid on the dressing and packed it with the salad.
This would work well as a layered salad to pack for lunch. The mint and basil went well with the avocado and I will use that combination again instead of cilantro. Here is a picture of the amazing Mexican lasagna that Nancy made.
She served this with sour cream and fresh salsa, delicious.
Dressing
- Juice of 1 lemon
- 1 teaspoon of honey
- 4 tablespoons of olive oil
- 1 garlic clove grated
- Salt and pepper
Salad
- 1/2 bunch of large green onions chopped
- 1 container of small tomatoes halved
- Small bunch of basil chopped
- 1 sprig of fresh mint leaves chopped
- 1 heaped cup of bean sprouts
- 1 romaine lettuce
- 1 avocado chopped
Mix all the dressing ingredients together in a small bowl and add the avocado to stop it from going brown.
Add the salad ingredients into a salad bowl.
I was taking this with me, and so I put the lid on the dressing and packed it with the salad.
This would work well as a layered salad to pack for lunch. The mint and basil went well with the avocado and I will use that combination again instead of cilantro. Here is a picture of the amazing Mexican lasagna that Nancy made.
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