Salade composée de la maison

Ingrédients

• 1 to mato (diced)
• 2 Lebanese cucumbers (diced)
• 2 green onions (chopped)
• 1/2 red bell pepper (sliced)
• 1/2 endive (sliced thinly)
• 1/2 cup fresh parsley (finely chopped)
• 1/2 cup fresh mint (finely chopped)
• 18-20 Kalamata Olives
• 1 avocado (diced)
• 3 cups mesclun
• The juice of half a lemon
• 1 tbsp good balsamic vingar
• 2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/2 tsp black pepper

Préparation

1. 1

   Throw all the vegegables in a large mixing bowl and stir delicately until well combined.

2. 2

   In a separate bowl, combine the ingredients for the vinaigrette.

3. 3

   When ready to serve, pour the vinaigrette over the vegetables, stir delicately until evenly coated and serve immediately.

4. 4

   This salad will keep in the refrigerator for up to 24 hours. However, make sure to add the vinaigrette at the very last minute, else your salad will get extremely soggy.