Here we have put together an unusual combination of flavours, a bit of zing and a twist on an old favourite. This recipe is quick to put together and will add some wow factor to your table. The avocado, rocket, lime and jalapeno combination packs a mouth-watering punch. You’ll love it.
Caren
AVOCADO, LIME SLICES AND JALAPENO WITH SALAD LEAVES
Serves 4
2 tablespoons grapeseed oil
1 tablespoon white wine vinegar
1 tablespoon lime juice
½ teaspoon sea salt
Ground black pepper
2 avocados
1 lime, very finely sliced
1 jalapeno chilli, very finely sliced
1 handful each of coriander, baby spinach and rocket leaves
4 cherry tomatoes, cut into wedges
1 tablespoon rice cracker balls, from a Japanese grocer, optional
Combine the oil, vinegar, juice and seasoning in a glass jar and shake well.
Cut the peeled and deseeded avocados into rough chunks and tip them into a mixing bowl. Pour over half the vinaigrette and gently toss. Add the lime slices, chilli slices and the leaves and gently combine with the avocados.
Tip the mix onto a serving platter or bowl and pour over the remaining vinaigrette. Top with the tomato wedges and scatter over the rice crackers balls if using. Serve immediately.