Chopped vegetable salad recipe

• 60 g (2.1oz) Iceberg lettuce, cut 1 1/2 cm / 1/2 inch
• 45 g (1.6oz) Black olives, seeded, halved
• 45 g (1.6oz) Feta cheese, 1 cm / 1/2 inch
• 30 g (1.1oz) Corn kernel, roasted
• 30 g (1.1oz) Carrot, julienne
• 15 g (0.5oz) Radish, shaved thinly
• 2 Grape tomatoes, quartered
• 1 pinch Fresh oregano leaves, picked
• 1.5 tbsp Green onions, chopped
• 30 g (1.1oz) Artichoke, marinated, diced 1 cm / 1/2 inch
• 0.5 Avocado, diced 1 cm / 1/2 inch
• 2 tsp Chives
• 1 pinch Salt (to taste)
• 1 pinch Pepper, freshly ground (to taste)
• 45 ml (1.6fl oz) Lemon vinaigrette
• 15 g (0.5oz) Crispy fried onion straw
• 2 tsp Extra virgin olive oil
• 1 pinch Maldon sea salt (as needed)

1. Place all ingredients (up to chives) in a stainless steel bowl.
2. Add vinaigrette and toss gently to cover all ingredients.
3. Taste and adjust seasoning with salt and pepper.
4. Place in salad bowl.
5. Drizzle with extra virgin olive oil, sprinkle with sea salt and top with onion straw.

black olives, feta cheese, corn kernel, carrot, grape tomatoes, oregano, green onions, avocado, chives, salt, pepper, lemon vinaigrette, onion, olive oil, salt

Taken from www.lovefood.com/guide/recipes/12311/paul-halletts-chopped-vegetable-salad (may not work)