This salad is quick and easy to prepare. With creamy avocado, baby plum tomatoes and Dijon-honey vinaigrette, it's sure to impress friends and family.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
30 grams
French Dressing
(Contains Mustard May contain Sulphites)
125 grams
Baby Plum Tomatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
1.5 tbsp
Olive Oil for the Dressing
a) Pop the French dressing into a large bowl.
b) Halve the tomatoes and add them to the dressing. Mix again and set aside.
c) Crumble the Greek style salad cheese into small pieces.
a) Trim the baby gem and separate the leaves.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh onto a board.
c) Chop the avocado into 2cm chunks.
a) Just before you're ready to serve, add the lettuce, Greek style cheese and avocado to the dressing and tomatoes.
b) Toss to coat and serve in a large sharing bowl.
Enjoy!