Thinly slice the lettuce, cucumber, and avocados. Finely chop the parsley.
Transfer to a serving bowl (see note 8). Pour in the oil and season with salt and pepper.
Mix everything well and serve!
Enjoy!
Notes
Make sure to rinse all the vegetables before cutting!
Romaine lettuce is also known as cos lettuce. You can use either 1 head when using the classic variety or several baby ones (4-6 maybe, depending on their size). Iceberg is also a great alternative.
English cucumbers are a large variety. I use what I have on hand. This time it was a large pickling cucumber.
Green Italian pepper can be substituted with bell pepper of any color.
Medium or large, it doesn’t really matter. If you don’t like avocados, omit them!
In this case, I suggest using more rather than less. ½ cup of chopped or more – you want to taste it in the salad! Dill can also be used instead of parsley.
You might need to add more, depending on how large the lettuce head will be. I suggest adding 3 generous tablespoons first and giving everything a mix. Taste and you’ll see whether you prefer more or not.
It should be at least a 3-quart/3-liter bowl or bigger.
This is a simple salad that requires only a few ingredients. You can add a dressing of your choice or balsamic vinegar as well.
* Percent Daily Values are based on a 2000 calorie diet.
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