Tuesday, 17 October 2017

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.
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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
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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
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