Christmas Green Salad
This green salad recipe is a cool, crunchy companion to a South African summer Christmas feast. Butter lettuce, cucumber ribbons and avocado get a bright finish from a lemon dressing with fresh mint.
Toasted pumpkin seeds add a little crunch, while yellow pepper brings sunny colour without overpowering the greens. Assemble everything in a wide platter so the tender leaves need only a light toss.
Why it works on a South African Christmas table
Its fresh flavours balance rich glazed gammon, roast potatoes and smoky braai chicken. Most of the preparation can be done ahead, leaving just the avocado and dressing to add when everyone is ready to eat.
Ingredients
For the dressing
Instructions
- 1Place the pumpkin seeds in a small dry frying pan over medium heat. Stir for 2–3 minutes until lightly coloured and beginning to pop, then transfer to a plate to cool.
- 2Separate the lettuce into small leaves, tearing only the larger ones. Spread over a wide serving platter or place in a shallow salad bowl.
- 3Use a vegetable peeler to shave the cucumber lengthways into ribbons, stopping at the soft seed core. Blot the ribbons with kitchen paper if damp. Slice the pepper into slender strips and finely slice the spring onions.
- 4Arrange the cucumber, pepper and spring onions among the lettuce. Keep the platter chilled while you make the dressing.
- 5Whisk the lemon juice, vinegar, mustard and honey in a small bowl. Slowly whisk in the oil, then stir in the mint, salt and black pepper. Taste with a piece of cucumber and adjust the seasoning if needed.
- 6When ready to serve, halve the avocado and remove the stone. Scoop out the flesh, cut into thick slices and nestle them into the salad.
- 7Spoon half the dressing over the vegetables and gently lift the leaves to distribute it. Scatter over the cooled pumpkin seeds and serve immediately, with the remaining dressing on the side.
Nutrition (per serving)
- Calories
- 252 kcal
- Carbohydrates
- 13.3 g
- Protein
- 3.6 g
- Fat
- 21.5 g
- Saturated fat
- 3.2 g
- Sugar
- 6.2 g
- Fibre
- 5.6 g
- Sodium
- 167 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Wash and dry the lettuce up to a day ahead. Refrigerate in a covered container lined with kitchen paper.
- Mix the dressing up to a day in advance, but add the mint shortly before serving for a fresher flavour. Refrigerate, then whisk again before using.
- For a festive braai, keep the salad chilled until the food is ready. Put out smaller portions and replenish from the fridge rather than leaving the whole batch in the heat.
- Toast the pumpkin seeds ahead and let them cool completely before storing in an airtight container at room temperature.
Frequently asked questions
Can I use cos lettuce instead?
Yes. Use the same trimmed weight of cos lettuce, chopped into manageable pieces. Its firmer leaves hold up particularly well alongside braai dishes.
How can I make the salad vegan?
Replace the honey with 10 ml maple syrup. The remaining ingredients are plant-based.
Can I prepare the whole salad in advance?
Prepare the vegetables and dressing separately a few hours ahead and refrigerate. Slice the avocado, dress the leaves and add the seeds just before serving to preserve the texture.
