Food on Friday.

CALIFORNIAN SALAD

Serves 6

1 small lettuce
3 small tomatoes
1 green capsicum
6 spring onions
6 radishes
1/2 avocado
1/2 cucumber

Vinaigrette dressing
4 tablespoons olive oil
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon dijon mustard
salt and pepper


Wash lettuce in cold water to remove dirt. Use a salad spinner or wrap in a tea towel and whirl over your head to dry.
Tear the leaves into smaller pieces and place in a salad bowl.
Cut capsicum in half lengthwise and discard steam and seeds.
Thinly slice cucumber and radishes.
Chop onions and slice peeled avocado, add vegetables to the slad bowl.
Crush garlic into a small screwtop jar, and add a sprinkle of salt and pepper. Add mustard, lemon juice and oil. Put the lid on and shake.
Pour the dressing over the salad and toss it all together gently with salad servers.