Cooking with B.J

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  Green Salad


- 1 small iceberg lettuce
- 1\4 bunch spinach

- 2 medium cucumbers
- 2 sticks celery
- 1 large green bell pepper 
- 4 green onions

- 1 large avocado
For dressing:
2 tbs. lemon juice
- 1\2 tsp. sugar

- 1/4 tsp. salt
- Freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1 small clove garlic, peeled and minced
1/4 cup (60 ml) extra-virgin olive oil


1. Wash all the vegetables well. Break lettuce  and spinach into large pieces. Cut the bell pepper in half, remove seeds and slice thinly. Slice the cucumber, celery, onions and avocado.  
Make the dressing:
Put lemon juice, salt, pepper, sugar, mustard, and garlic and olive oil in a screw top jar and shake well, until the dressing is emulsified.
Combine all the salad ingredients in a large wooden bowl. Add dressing and toss well until they are coated with the dressing. Serves:6