Green Salad from Limoncello and Linen Water by Tessa Kiros
I love this salad next to anything, even my bed! I could eat it all day and never be tired, ever. It refreshes and recharges me. If your rucola is large, tear it in half. I only use a little oil as...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Citrus press
- Spoon
Ingredients
- 1 tablespoon olive oil
- juice of 1 small lemon
- ½ fully ripe avocado
- small handful of mint leaves
- 40 g (1½ oz) valeriana (lamb’s lettuce)
- 40 g (1½ oz) rucola (arugula)
- 2 tablespoons very coarsely chopped parsley
- 80 g (2¾ oz) cucumber, peeled
- 80 g (2¾ oz) inner celery sticks with leaves
- 80 g (2¾ oz) trimmed spring onion (scallion) with some green part
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