50g frilly lettuce
1 English cucumber
100g Alfalfa or Mung Bean sprouts
1 large avocado pear, peeled & de-pipped
1 Tbsp lemon juice
100g sunflower seeds (kernels)
Slice the lettuce into fine strips and add to a salad bowl.
Peel the skin from the cucumber. Using a cheese slicer or potato peeler, slice lengthwise into ribbons into the same salad bowl.
Add the sprouts to the bowl and toss to combine.
Thinly slice the avocado pear and coat with the lemon juice (to prevent browning) and place on top of the salad.
Heat a frying pan over a high heat, add the sunflower seeds and toast for about 5 mins while occasionally tossing to prevent burning.
Scatter the toasted seeds over the salad & serve.
Serve with balsamic vinegar & extra virgin olive oil, or a Lemon Vinaigrette Dressing.