Quick and easy! A simple and delicious avocado salad to accompany grilled chicken, meat or fish. Or serve as an accompanying dish in a vegetarian meal with roast sweet potato. Avocados are highly nutritious and provide an excellent source of vitamins and monounsaturated fats. The spices I’ve added to the dressing give this salad an exotic tone, but you can omit them if you wish. The crunch of the whole almonds provide delicious texture. I hope you will enjoy it! Sylvia xx
INGREDIENTS Serves 4-6
1 avocado cut in half, peeled and cut into rough 2-3cm dice
¼ to ½ red onion peeled and sliced then cut crosswise
About 30g blanched whole (pesticide free) almonds lightly roasted
¼ to ½ teaspoon freshly ground coriander seeds
¼ to ½ teaspoon freshly ground cumin seeds
1 garlic clove mashed in a mortar and pestle with ¼ teaspoon salt
1 Tablespoon lemon juice
2 Tablespoons extra virgin olive oil
Salad leaves of your choice (green baby cos, rocket, endive or a mixture)
- To the mortar and pestle in which you have mashed the garlic, add the ground spices, lemon juice and extra virgin olive oil. Mix with the pestle and that’s your dressing done.
- Place the avocado dice into a bowl. Add the red onion and almonds.
- Add the salad leaves, chives and parsley.
- Splash in the dressing. Gently mix by hand and place in a serving bowl.
I highly recommend buying a medium sized granite mortar and pestle. It’s easy to use, easy to clean, provides a bit of exercise and doesn’t use electricity! Use it to grind the spices and mash the garlic.