Basic green veggies with creamy avo and an interesting cheese makes a
visually appealing salad. Drizzle with a tangy salad dressing to
complement all these flavours for a beautiful summer side dish.
Mustard vinaigrette
- 30 ml (2 tbsp) Plain Avocado oil
- 30 ml (2 tbsp) Lemon-Flavoured Avocado Oil
- 10 ml (2 tsp) wholegrain mustard
- 30 ml (2 tbsp) white balsamic or apple cider vinegar
- 10 ml (2 tsp) honey
- 15 ml (1 tbsp) fresh thyme
- 15 ml (1 tbsp) coarsely chopped fresh mint
Greens
- 300 g broccoli, cut into florets
- 3 baby marrows, cut into ribbons (see tip)
- ½ cucumber, cut into ribbons (see tip)
- 2 handfuls baby lettuce leaves
- 2 avocados, quartered and cut into chunky wedges
- 100 g ricotta or feta, crumbled
- pepper to taste
.
METHOD
Vinaigrette: Mix all the ingredients together.
Greens:
Place broccoli and baby marrow in a shallow dish and cover with boiling
water. Allow to stand for a few minutes until just tender. Drain and
rinse with cold water.
Place veggies on a salad platter with
cucumber ribbons, lettuce and avocado and crumble cheese over.
Serve
with a drizzle of the vinaigrette and a grind of black pepper.
- From
Avolicious Recipes
