AVOCADO, LIME SLICES AND JALAPENO WITH SALAD LEAVES

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.

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