Food Revolution cookbook. I have been throwing it in my weeknight menus for the past couple weeks and loving it. This could easily serve four, but I have no problem eating half of it. Jamie's recipe calls for olive oil and two avocados, but I think it is just as delicious and healthier to remove the olive oil all together and reduce the avocados to just one. Overall, the salad is crunchy, creamy, slightly tangy, and has a bit of heat from the mustard and scallions - a great combination!
The Chopped Salad, adapted from Jamie Oliver's Food Revolution, serves 2:
-1 head of romaine lettuce, thinly chopped
-1 cucumber, quarter-inch chop
-2 scallions, thinly sliced
-Large handful of sprouts (like alfalfa), chopped in bite-size pieces
-1 avocado, chopped in quarter-inch pieces
-1 ounce cheddar, shredded (optional) - I love Cabot Clothbound Cheddar
-1 teaspoon Coleman's Mustard
-2 tablespoons red wine vinegar
To begin, chop the romaine, cucumber, scallions, and sprouts. Toss in a large bowl. Add cheese if you want. Then gently stir in chopped avocado.
Make little divot in the center of the salad and add the mustard and red wine vinegar. Sprinkle salad with salad and pepper. Gently stir everything together until greens are evenly coated. Serve!