Baby Cos and Crouton Salad with Avocado Dressing

Servings: Serves 2

Ingredients

For the dressing

For the salad

2 tbsp
Olivado extra virgin avocado and lemon zest oil
Salt
1
baby cos lettuce, cut into wedges

Method

1

Combine all the dressing ingredients in a food processor. Set aside.

2

Heat the avocado oil in a frying pan and toast the cubes of bread until golden. Drain on kitchen towels and sprinkle with salt.

3

To dress, place the cos wedges, spring onion and chives and dollop half of the dressing. Season.

4

Place on a serving platter and scatter the croutons over the top and garnish with toasted sesame seeds.

5

TOP TIP: Serve this salad as an entrée or alongside roasted sweet potato or butternut squash
wedges as a main meal.

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