I don’t normally think in terms of lettuce, cucumber and tomato for a salad these days. Sometimes I’ll just have lettuce as a side dish but when I want a salad to go with a meal instead of vegetables I normally have some lettuce and either a Waldorf Salad or this one.
Carrot, Avocado and Raison Salad
I found it originally in a vegetarian cookbook but now I make it from memory.
I give you the quantities for one person – and if you want to think in that way it should count as three of your “Five-a-Day”.
A very rough calculation suggests that it is no more than 500-600 calories, less if you go easy on the dressing or omit the almonds.
You start with a carrot, half an avocado and a handful of raisons.
Grate the carrot, chop up the avocado, add the raisons and mix together.
Now you also need these three things
Natural yogurt (I use full-fat Greek style), Mayonnaise and lemon juice.
Sprinkle a little lemon juice on the mixed salad to stop the avocado turning brown.
Then mix the dressing.
Simply mix together yogurt and mayonnaise in two to one proportions. That is twice as much yogurt as mayonnaise.
I normally tear up a few leaves of romaine lettuce in the bottom of a bowl
then pile on the mixed salad and top with the dressing.
Finally, if you are feeling fancy,
Find a few flaked almonds
toast them and sprinkle over the top.
And you have
Yesterday I had it with some grilled mackerel.