Avocado, Tomato and Cucumber Salad

Ingredients

2 avocados, diced
1 English cucumber, sliced
3 tomatoes, diced
 ¼ cup red onion, sliced
2 Tablespoons olive oil
2 Tablespoons lemon juice
Salt and pepper
¼ cup Feta cheese

Instructions

In a large bowl combine avocado, cucumber, tomatoes and red onion. Gently toss. In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss. Serve with crumbled feta cheese.

 Without cheese and olive oil.

(Recipe by Alyssa Rivers - Serves: 4-6)

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Avo on greens with mustard vinaigrette

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.

INGREDIENTS:

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

Easy Guacamole

3 ripe avocados
1 lime
1-2 gloves of garlic finely minced
pinch of salt

Cut avocados in half, discard pit and scoop out flesh into bowl. Add the juice of the lime, garlic and salt. Mash together and serve with tortilla chips.

Avocado-Cherry Tomato Salad with Lime Vinaigrette

Ingredients:

• 4 firm-ripe avocados, halved, pitted, peeled and cut into chunks

• 1 pint cherry or grape tomatoes, halved crosswise

• 1/4 cup pine nuts, toasted

• 1/4 cup Lime Vinaigrette (See recipe below.)

• Coarse salt

• Freshly ground black pepper

Instructions:

1. In a mixing bowl, combine avocados, tomatoes, pine nuts and vinaigrette. Toss gently, taking care not to smash the pieces of avocado—you are not making guacamole!
2. Season generously with salt and pepper.

Serve chilled. Makes 4 cups.

Lime Vinaigrette
A sweet tangy blend of lime, honey and cilantro, this versatile Lime Vinaigrette lends pizzazz to a salad, or makes a great basic marinade for fish or chicken.

Ingredients:

• Juice of 2 to 3 limes, (about 1/4 cup)

• 1 tablespoon honey or agave nectar

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon coarse salt

• 1 teaspoon freshly ground black pepper

• 2/3 cup canola oil

• 3 tablespoons chopped fresh cilantro leaves

Instructions:
 
1. In a blender, combine lime juice, honey, mustard, garlic, salt and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low.

2. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in cilantro.

3. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.