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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.
TIPS & HINTS
- 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.