1 cos lettuce
1 medium Lebanese cucumber
1 ripe avocado
2 spring onions
2 tablespoons chopped fresh parsley
1 ½ tablespoons white vinegar
3 tablespoons olive oil
½ teaspoon minced garlic
½ teaspoon white sugar
Directions to Cook:
Wash lettuce and roughly chop. Dice cucumber and avocado and slice spring onions. Layer all ingredients into a bowl. Top with dressing and toss lightly. Top with chopped parsley.
In a small screw top jar, combine olive oil, vinegar, minced garlic and sugar. Shake well to combine.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.