-
200 g mixed salad leaves (lettuce, herbs, and rocket)
- 100 g cucumber, washed and sliced in half moons
- 180 g Cherry/Rosa/Roma tomatoes washed and quartered
- 100 g olives (green, calamata or black)
- 6 radishes, washed and thinly sliced
- 150 g baby corn, cut into 1.5 cm slices
- 100 g Feta cheese, crumbled
- 1 avocado pear, sliced
- 80 g pomegranate seeds, to garnish
- Salt and freshly ground black pepper, to taste
- 80 ml Crosse & Blackwell Trim Mayonnaise, to serve
- In a large salad bowl, gently toss together the salad leaves, cucumber, tomatoes, olives, radish slices, baby corn and feta cheese.
- Lay salad onto a platter, top with sliced avocado and garnish with pomegranate seeds, season to taste with salt and freshly ground black pepper.
- When serving, drizzle Crosse & Blackwell Mayonnaise over the salad.
Variations, Hints and Tips:
- Replace pomegranate seeds with dried cranberries or orange segments.
- Add in roasted butternut cubes.
- Replace Feta with Gouda or Cheddar blocks, or Parmesan shavings.
- Add in shredded left over chicken or cubed ham for a lunch box treat.
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