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Chop up the lettuces using a good sharp knife. Slice the cucumber in half and slice into half moons. Halve the tomatoes. Trim the ends off the spring onions and slice. Chop the coriander. Transfer the chopped ingredients to a serving bowl. Use you fingers to gently toss the salad ingredients.
Using the palm of your hand, gently roll the lemon on the work surface to loosen the juice. Cut in half and squeeze the juice into a jam jar (with a lid). Add double the amount of extra virgin olive oil, add a good pinch of salt and pepper. Secure the lid on the jar and shake to combine the dressing.
When ready to serve just drizzle a little dressing over the salad (the rest can be kept in the fridge). Gently toss again to coat and serve.