my life my menu
CLEAN RECIPES. MEALS PLANNED.
cumin and lemon dressed green salad
Yield: 16-18 appetizer sized portions
Rating: Easy and delicious!
2 types of lettuce greens, medium pieces (fresh arugula, chopped romaine, watercress, mache, green or red leaf…. You get the idea)
1 handful mint, rough chop (I like large pieces)
4 Persian/Israeli style cucumbers, peeled and sliced into rounds
1 avocado, diced
1 tablespoon Dijon mustard
¼ cup fresh lemon juice
1 teaspoon ground cumin
½ teaspoon kosher salt
1 clove garlic, chopped (or 2 cubes frozen)
¼ cup extra virgin olive oil
To make the dressing whisk together the mustard, lemon juice, cumin, salt and garlic in a small bowl. Slowly whisk in the oil, drop by drop, until it is fully incorporated.
When you are ready to serve, arrange your 2 types of lettuce, mint, cucumbers, and avocado in a salad bowl/platter bowl type thing. I like to compartmentalize the greens for a pretty display (almost like a salad nicoise. Pour the dressing over and mix in front of your guests.
Your dressing has a shelf life of 10 days in the fridge. So you can make it as far in advance as the full ten days if you need. The greens need to be cut the day of serving.