Leafy Green Salad

 Just because the weather has cooled down does not mean we stop eating salads. They are an invaluable source of essential vitamins, minerals and antioxidants to help ward off the colds, flu and sickness. This is a tasty and crunchy salad to complement any hot meal.




1/4 cup pepitas
1 teaspoon extra virgin olive oil
1 teaspoon lemon pepper
1 baby cos lettuce hearts, leaves separated

Mix of other favourite leaves like baby spinich, kale etc 
2 Lebanese cucumbers, halved lengthways, thickly sliced
4 green spring onions, thinly sliced
2 small avocados, chopped

Lemon Dressing
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
2 pinches caster sugar


1.    Step 1
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place pepitas and oil in a bowl. Stir to combine. Spread pepita mixture over prepared tray. Bake for 6 to 7 minutes or until golden. Stand for 5 minutes to cool. Transfer to a bowl. Add lemon pepper. Stir until well combined.
2.    Step 2
Make Lemon dressing: Whisk lemon juice, oil and sugar in a small bowl. Stir until sugar has dissolved. Season with salt and pepper.
3.    Step 3
Arrange lettuce, leaves, cucumber, onion and avocado on a platter. Drizzle over dressing. Sprinkle with pepita mixture. Serve.




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