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