Adam Liaw’s green salad with cool yoghurt dressing

Consider me the unofficial president of the Green Salad Society, because I think they are one of the most useful things you can put on your dinner table. Ingredients 1 head green oak lettuce, leaves picked and torn 2 cups baby spinach leaves 1 Lebanese cucumber, peeled at intervals and thinly sliced 1⁄2 cup yoghurt 2 tbsp avocado oil 1⁄2 tsp honey 1 tbsp lemon juice 2 tbsp finely chopped mint salt and black pepper, to season Method Put the lettuce and spinach leaves and the cucumber slices into a bowl and combine. Place all the ingredients for the dressing into a separate bowl or jug and mix well.

Season to taste. Toss through the green salad and serve. Adam’s tip: Salad-leaf mixes have become ubiquitous in supermarkets.



To simplify your green salads, focus on just a couple of different leaf varieties..