Garden green salad

Ingredients (serves 8)
200g mixed salad leaves (such as endive, witlof, butter and treviso)
2 avocados, halved, stones removed, peeled, thinly sliced
2 Lebanese cucumbers, thinly sliced
1 green capsicum, deseeded, thinly sliced

Balsamic vinaigrette
60ml (1/4 cup) extra virgin olive oil
1 tbs balsamic vinegar
1 garlic clove, crushed
1/2 tsp caster sugar

Method
Combine the mixed salad leaves, avocado, cucumber and capsicum in a large serving bowl.

To make the balsamic vinaigrette, use a fork to whisk together the oil, vinegar, garlic and sugar in a jug until well combined. Taste and season with salt and pepper.

Pour the balsamic vinaigrette over the salad. Serve.