Chopped vegetable salad recipe
A filling salad packed with lots of fresh ingredients.
Ingredients
- 60 g Iceberg lettuce, cut 1 ½ cm / ½ inch
- 45 g Black olives, seeded, halved
- 45 g Feta cheese, 1 cm / ½ inch
- 30 g Corn kernel, roasted
- 30 g Carrot, julienne
- 15 g Radish, shaved thinly
- 2 Grape tomatoes, quartered
- 1 pinch Fresh oregano leaves, picked
- 1.5 tbsp Green onions, chopped
- 30 g Artichoke, marinated, diced 1 cm / ½ inch
- 0.5 Avocado, diced 1 cm / ½ inch
- 2 tsp Chives
- 1 pinch Salt (to taste)
- 1 pinch Pepper, freshly ground (to taste)
- 45 ml Lemon vinaigrette
- 15 g Crispy fried onion straw
- 2 tsp Extra virgin olive oil
- 1 pinch Maldon sea salt (as needed)
Details
- Cuisine: Mediterranean
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 1
Step-by-step
- Place all ingredients (up to chives) in a stainless steel bowl.
- Add vinaigrette and toss gently to cover all ingredients.
- Taste and adjust seasoning with salt and pepper. Place in salad bowl.
- Drizzle with extra virgin olive oil, sprinkle with sea salt and top with onion straw.
More recipes from Paul Hallett