• 2-4 handfuls of cos and red coral (lollo) lettuce leaves
  • A handful of wild rocket
  • 2 sping onions
  • Half a cup of crushed walnuts
  • Pitted olives
  • Blue cheese (to crumble)
  • One avocado
  • 2 truss tomatoes

Dressing ingredients

  • Just some nice olive oil

Author of this recipe



Amateur cook

There's little I enjoy more than getting grubby in my veggie patch. I'm no Don Burke, but I get a great sense of satisfaction from being able to turn a small seed into a delicious meal for the... Read more
Total votes: 120

This Spring Garden Salad is one of my most successful lettuce-based dishes. The nutty flavour of the red coral blends perfectly with the sweet crunchy cos leaves and the fragrant taste of rocket. The flavours are so delightful that you don't really need a dressing. I just drizzle a little good quality oil over the top – taking care not to drown my precious lettuce! If the budget allows, make sure you use truss tomatoes. Yes, they are a little more expensive but the lovely fresh aroma of the vine and the great taste are worth the extra dollars. And after growing my own lettuce for next to nothing I think I'm entitled to splurge on top quality toms!


Wash and cut lettuce leaves and place in a large bowl. Add a small handful of wild rocket Slice spring onions thinly, tomatoes in wedges and avocado Add to bowl along with walnuts and olives and toss lightly. Crumble blue cheese over the top Drizzle olive oil over the top

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