Name: Lamb’s lettuce, avocado and tomato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Dressing; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon balsamic vinegar; 1 teaspoon light brown sugar; 1 clove garlic, crushed; 60 gram (2 ounces) lamb's lettuce; 250 gram (8 ounces) yellow teardrop tomatoes, halved; 250 gram (8 ounces) cherry tomatoes, halved; 1 small red onion (100g), sliced thinly; 1 medium avocado (250g), chopped coarsely; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon finely shredded fresh basil

Ingredients

Dressing

1/4 cup (60ml) extra virgin olive oil

2 tablespoon balsamic vinegar

1 teaspoon light brown sugar

1 clove garlic, crushed

60 gram (2 ounces) lamb's lettuce

250 gram (8 ounces) yellow teardrop tomatoes, halved

250 gram (8 ounces) cherry tomatoes, halved

1 small red onion (100g), sliced thinly

1 medium avocado (250g), chopped coarsely

1/4 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon finely shredded fresh basil

Method

1.To make dressing; place ingredients in screw-top jar; shake well.

2.Place remaining ingredients in a large bowl and mix.

3.Pour dressing over salad; toss gently to combine.

Lamb’s lettuce is also known as mâche or corn salad it has a mild, almost nutty flavour and tender, narrow, dark-green leaves.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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