Name: Crunchy chop salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 400 gram punnet tomato medley mix, halved or quartered; 8 lebanese cucumbers, sliced into rounds; 125 gram punnet alfalfa sprouts; 2 baby cos lettuce, chopped; 1 cup parsley, roughly chopped; 1 bunch chives, chopped; crusty bread, to serve; Dressing; 2 tablespoon extra-virgin olive oil; 1 tablespoon white wine vinegar; 1 tablespoon seeded mustard

Ingredients

400 gram punnet tomato medley mix, halved or quartered

8 lebanese cucumbers, sliced into rounds

125 gram punnet alfalfa sprouts

2 baby cos lettuce, chopped

1 cup parsley, roughly chopped

1 bunch chives, chopped

crusty bread, to serve

Dressing

2 tablespoon extra-virgin olive oil

1 tablespoon white wine vinegar

1 tablespoon seeded mustard

Method

Crunchy chop salad

1.In a large bowl, toss all ingredients together.

2.Drizzle dressing over salad when ready to serve.

Dressing

3.Whisk all ingredients together.

We used baby tomatoes and Lebanese cucumbers (also known as qukes), or you can chop regular-sized tomatoes and cucumber into small equal pieces. Make salad just before serving, so it stays crunchy.
Note

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Ingredients

Method

Crunchy chop salad

Dressing

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