I love using iceberg lettuce because of its crispness. This recipe is a great summer salad – easy and quick to prepare and nutritious enough to keep your belly full. This recipe is for four servings, so if you want to make yourself a salad bowl reduce the lettuce amount to one cup, one avocado and a hand full of leek.

Ingredients: 

(quantities are for 4 serves)  

• 400g (14 ounces) iceberg lettuce  

• ½ leek (sliced thin) 

• 2 avocados  

• 2 tbsp black sesame seeds 

• 1 Hand full of fresh oregano leaves 

• 1 Hand full of fresh parsley  

• Sea salt, pepper, lemon and extra virgin olive oil for seasoning

Preparation: 

1. Wash the lettuce and slice about 1cm thick. Peel and cut the avocados in small squares, 2 x 2 cm.  

2. For the leek, chop off the dark green leaves. Don’t toss them, you can use them later to add great flavor to a stock or soup. Freeze it in an airtight bag until you need them. 

3. Grab the light green and white part of the leek and slice half of it very thin. Set aside.  

4. In a large salad bowl, add the lettuce, avocado, leek, fresh herbs, and sesame seeds.  

5. Dress with sea salt, lemon zest and extra virgin olive oil.