– 1 Red Chilli pepper, sliced
– 1/2 teaspoon red chili flakes (optional)
– A mixf green leaves such as watercress, rocket, or baby spinach
Method:
1. Prepare the salad: slice the avocados and cucumbers, halve the tomatoes, slice the red Chilli pepper and thinly slice the red onion.
2. In a serving bowl, combine the sliced avocados, tomatoes, cucumbers, andonion.
3. Sprinkle the fresh coriander over the mixed salad.
4. For the dressing, whisk together olive oil and lemon juice in a small bowl, and season with sea salt, blackpepper, and chili flakes if desired.
Pourdressing over the salad and toss gently toensure everything is lightly coated andwell-combined.
6. Arrange the mixed greens on the plates, top withthe dressed salad mixture.
7. Serve immediately for the freshest taste or chillbriefly to allow the flavors to meld together. Enjoy thisdelightful medley as a standalone meal or as acomplement to your main course.
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You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
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My grandma used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!
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