Very Green Salad with Rocket & Watercress

As you may have noticed from my previous post, I've been growing my own fruit and vegetables in raised beds this year, in an attempt to avoid the destructive deluge of slugs and snails. I must say, it's been pretty successful and I haven't had to buy any salad leaves for quite a while. As I'm now over run with rocket (arugula), I've been adding it to every salad I make, but haven't really allowed it to be the star of the show.

This very green salad is a great way to use up a glut of rocket and is a good source of vitamins, iron and calcium. The quantities are deliberately quite fluid, as you can use a mix of any salad leaves you have to hand, or need to use up.

Serves 4 as a side salad

• 2 handfuls/cups of bitter salad leaves (rocket, watercress etc.)
• 1 handful/cup of sweet salad leaves (lettuce, spinach etc.)
• ⅓ cucumber, sliced
• ½ green pepper, sliced
• 50g/2oz green olives
• 50g/2oz walnut pieces or pine nuts

For the dressing - mix these ingredients together in a cup or small bowl.

• 1 tbsp. extra virgin olive oil (I used my Cretan Olive Oil from Arnaud Gillet)
• 1 tbsp. lemon juice
• Salt and pepper to taste

Wash the salad leaves and blot dry.

Toss all of the salad ingredients together in a bowl.

Pour over the dressing and turn lightly to coat the ingredients.

Chill until needed. 

Keeps for 1-2 days in an airtight container in the fridge.

I'm entering this recipe to this month's No Croutons Required Challenge, co-hosted by Jacqui at Tinned Tomatoes and Lisa at Lisa's Kitchen