Simple Garden Salad

Note:
I grew up in a household that enjoyed the taste of fresh vegetables in a salad, without the dressing. So when I eat a salad, if dressing is required I don’t want it to dominate the taste of the vegetables themselves. Here’s a little something I whipped up for lunch last week.

Ingredients:
3 medium tomatoes (keep your tomatoes out of the fridge to retain their lovely flavour)
1/2 an avocado
1/2 lebanese cucumber
1/2 green capsicum
2 green spring onions, chopped into small rounds
2 big handfuls of baby spinach
1 large handful of fresh basil leaves, roughly chopped
1/2 lemon, juiced
1 tablespoon of extra virgin olive oil
salt and pepper to taste

Instructions
1. Cut up all vegetables in a style that you love to eat for salads.
2. Combine basil leaves to salad.
3. In a separate small bowl, mix olive oil and lemon juice.
4. Add dressing to salad. Mmmm eat.

Kudos:
To Australian farmers, who provide us with the most delicious vegetables in the world. OK, that might be an over-statement, but the vegetables are truly yum.

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