Garden salad with lemon dressing
April 27, 2020
: 4
: 5 min
: 5 min
: Easy
This light, crisp salad makes a great side for a family roast. The sweetness from the corn balances the sharpness of the lemon dressing. Halve the quantity and add tuna (we like Ortiz) for a healthy lunch-time salad.
Ingredients
- For the salad
- 1 butterhead lettuce (or iceberg), leave washed
- 100g Montgomery cheddar, roughly broken
- 1 tin organic sweet corn, rinsed and drained
- 6 radishes, thinly sliced
- 200g cherry tomatoes, halved
- For the dressing
- 1-2 lemons, juiced
- 2 teaspoons wholegrain mustard
- 2 teaspoons clear honey
- ¾ teaspoon salt
- ½ tsp black pepper
- ¼ cup high-quality extra virgin olive oil
Directions
- Step 1 For the salad, combine all the salad ingredients in a large bowl.
- Step 2 For the dressing, whisk all the dressing ingredients in a small jug until combined.
- Step 3 Store both in the fridge separately until ready to serve.
Variations:
- For a vegan version, omit the cheddar and swap the honey for maple syrup in the dressing.
“We have all known the long loneliness and we have learned that the only solution is love and that love comes with community.” Dorothy Day
While making the salad, take a few moments to reflect on how love and community manifest in your life. You might bring to mind a friend you haven’t spoken to in a while and call them (no text!).
