4 cups (1 litre) Boston lettuce (or other), shredded
8 cherry tomatoes, halved
1 Lebanese cucumber, sliced
2 green onions, thinly sliced
Salt and pepper
4 veal kefta (see recipe)
Tzatziki sauce, to taste
Preparation
In a bowl, combine oil and lemon juice with a whisk. Season with salt and pepper. Set aside.
Divide lettuce, tomato, cucumber and green onion among two plates or two sealable lunch containers. Drizzle with vinaigrette just before serving. Place cold kefta over salad. If desired, serve with a little tzatziki sauce.
Description
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