When I make an avocado salad, I usually cut them into chunks. However, I have recently started creaming the avocado and adding it to the salad. The creamy avocado itself acts like a dressing and a healthy one at that. It gives a different flavour too.
In addition, given its versatility it can go on any salad. With this particular salad you the bright crunchy yellow sweetcorn, deep green velvety spinach as well as wild leaf lettuce leaves.
Also there are sweet red tomatoes. The salad was also seasoned with garlic and an array of herbs such as parsley, mint and coriander. This is a great salad to make in the summer especially with a chicken wing meal.
Prep: 10 mins
Serves: 4 People
-1 pack of rocket salad leaves
-7 Cherry plum tomatoes
-10 pitted green olives
-1 tin of Sweetcorn
-1 whole Avocado
-4 Romaine lettuce leaves
-1/2 pack of wild mix lettuce leaves
-1/2 pack spinach leaves
-1 tsp garlic paste
-1 tsp mint
-1 tsp coriander
-1 tsp parsley
-Drizzle of garlic olive oil
-Salt and pepper to taste
Wash the vegetables for the salad.
Cut the avocado in half.
De-seed the avocado.
Scoop the avocado into a small bowl.
Mash the avocado into a small bowl.
Chop the olives into half width ways and place in the salad bowl.
Chop the cherry plum tomatoes width ways and place in the salad bowl.
Chop the romaine lettuce leaves into strips and place into the salad bowl.
Use 1/2 pack of mix wild lettuce leaves.
Drain water from the tin of the sweetcorn and pour into the salad bowl.
Add the herbs and seasoning and mix all of the contents of the salad.
Serve the salad in a bowl.