Sat­is­fy­ing sum­mer salad

Pilbara News - - Pilbara Lifestyle -

Av­o­cado and tomato sum­mer salad

Prepa­ra­tion: 20 min­utes

Serves: 4


3 Roma toma­toes, quar­tered, de­seeded and finely diced

1⁄2 bunch shal­lots, finely sliced

1 Le­banese cu­cum­ber, halved length­ways, de­seeded and finely diced

¼ cup basil leaves, roughly chopped

1 lemon, juiced

2 av­o­ca­dos, skin re­moved and halved

1 bunch rocket leaves, washed

1⁄2 cup baby black olives


1 tbsp Di­jon mustard

1 tbsp red wine vine­gar

2 cloves gar­lic, crushed

1⁄2 cup ex­tra vir­gin olive oil

2 Salt and freshly ground black pep­per to taste


Com­bine dress­ing in­gre­di­ents in a jar with a lid. Shake well. Place the tomato, shal­lots, cu­cum­ber and basil in a small bowl. Add the dress­ing and mix to com­bine. Driz­zle lemon juice over the av­o­cado halves. Place the av­o­cado halves on serv­ing plates. Di­vide the tomato salad equally among the 4 av­o­cado halves. Gar­nish with a rocket leaves and black olives.

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