Jemima's Salad Recipe
Ingredients
| Cos lettuce | 1 | |
| Avocados | 2 | |
| 1 level tablespoon red radishes, diced | ||
| Watercress | 0.5 Cup (16 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Olive oil | 6 Tablespoon | |
| Pepper | 1 | |
| Tomatoes | 4 | |
| Carrots | 1 Tablespoon (Leveled), grated | |
| Cucumbers | 2 Tablespoon, peeled | |
| Honey | 1 Teaspoon | |
| 1 or 2 tablespoons chopped tarragon and parsley | ||
| Mustard powder | 1/2 Teaspoon | |
Directions
Remove stalks and outer leaves of the cos lettuce and wash each leaf.
Cut the large leaves into half.
Chop the 4 tomatoes.
Peel the 2 avocados and chop them into J-inch cubes, add the 1 level tablespoon carrots, 1 level tablespoon radishes, diced, 2 tablespoons peeled and sliced cucumbers and the watercress.
Pour the dressing over and mix well.
Cut the large leaves into half.
Chop the 4 tomatoes.
Peel the 2 avocados and chop them into J-inch cubes, add the 1 level tablespoon carrots, 1 level tablespoon radishes, diced, 2 tablespoons peeled and sliced cucumbers and the watercress.
Pour the dressing over and mix well.
Chef
