The Hospitality Guru (cooking) Back to Basics: Avocado Salad


Yield: 2 Portions


1 Avocado, firm ripe

2 - 3 Assorted lettuce leaves (eg cos, mignonette, witlof, chicory etc)

0.050 Ltr vinaigrette approx.

1-2 sprigs Dill

1/4 Red capsicum (cut into julienne)

Cut avocado in half, remove the stone & peel. Slice each avocado half into a fan.

Place the lettuce on a suitable plate. Arrange the avocado fan on the lettuce and dress with a small amount of vinaigrette. Garnish with capsicum and dill.


  • To enhance the appearance of the dish, julienne of capsicum can be soaked in ice water to make it curl up.
  • Instead of using lettuces as a base for the salad, alfalfa can be used.

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Comments 3 comments

Susan Walter 6 years ago

Hey great minds! I made guacamole last night, to include in our verrines for starters (très tendance here in France). The layers in the glass were guacamole, topped by cucumber in a spicy lemon vinaigret, topped by a sardine and goat curd mousse.

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HOSPITALITY GURU 6 years ago from Canberra, Australia Author

Susan - I am on a plane to your place! Delish! :)

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Truckstop Sally 6 years ago

Thanks for your hub. I think an avocado is the perfect food!! So great on a burger, added to a salad . . . just remember to add lemon or lime to keep it from browning.

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