- 1 large cucumber
- 1 capsicum
- 4 tomatoes
- 1 baby cos lettuce
- 1 cup baby spinach
- 1 lemon, juiced
- 3 tablespoons olive oil
- Dice the cucumber, capsicum and tomato and place in a large bowl.
- Roughly chop the lettuce and add to the bowl along with the baby spinach.
- To make the dressing, combine lemon juice and olive oil in a small bowl. Pour the dressing over salad and toss just before serving.
- Green salad is an easy way to add extra vegetables to your meal. Serves as a side with fritters, Bolognese or curries.
This recipe was developed for the Cook Well, Eat Well project.
Brought to you by VicHealth and Nutrition Australia Vic Division, Cook Well Eat Well helps Victorians create healthy meals at home during the Coronavirus (COVID-19) pandemic. Over 25 community organisations across Victoria were engaged to help shape Cook Well, Eat Well, and its content.