AVOCADO SALAD


COOKBOOK: Moro Oil Cooking Book (video below)

I often get asked to post salads with a twist which can be made in no time. Here’s one that I love.

BBQ picnic, dinner at home, friends coming or just an unexpected visitor? You can put this one together in no time and they will be impressed.

I use my processor to get the finest cut with the capsicums/peppers, but this can also be done manually.

The avocado is a fruit and one which deserves recognition as its used in many ways, in salads, tacos, toast, pies and many more.

The avocado originated in Central and South America and became trendy around the same time people stopped stressing over fatty foods. There is some confusion about the fats in this little beauty! Avocados are high in fat (fats called monounsaturated fats) and are heart healthy and may help raise (good HDL) and lower(bad LDL) cholesterol.

Yes, its true, 1 avocado has approx 300 calories, so perhaps eating half might be a good idea. They carry over 20 different vitamins, minerals and nutrients and is definitely a power fruit!

Hope you enjoy



RECIPE

Serves 4

1/4 cup olive oil

Grated rind and juice from 1 lemon

1 tablespoon of sweet chilli sauce

Salt

150g rocket or green salad

1 large red capsicum, listed thinly

1 large cucumber, sliced thinly

2 avocados, remove from skin & sliced or cut in chunks

Place lemon rind, lemon juice and olive oil in a bowl, mix and set aside. (PLEASE NOTE: in video unfortunately it does not show the mix of lemon and olive oil)

In a frying pan, add one tablespoon of the oil mixture and fry the capsicum until soft. Add the sweet chilli sauce and remove from heat. Allow it to cool down.

In a salad bowl, add the rocket or lettuce leaves, salt, capsicum, cucumbers and the lemon/olive oil dressing and mix well. Add the avocado, carefully combine. Ready to serve.

NOTE: when peeling the cucumber, leave some green skin on it. This gives it a nice decorative look to the salad.


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