This salad is so easy to make and it is a different and delicious way to eat avocadoes. It is fantastic as a side dish or as part of a salad buffet. Will certainly make it more often, especially when avocadoes are in season. Delicious and simple!
Ingredients
2 slices wholemeal bread, crusts removed
1 garlic clove
1 tsp seas salt
½ tsp thyme leaves
zest of 1 lemon
80ml extra virgin olive oil
40g parmesan cheese, finely grated
1 Tbsp lemon juice
4 ripe avocados
100g rocket or baby salad leaf
Method
Preheat the oven to 200C.
Put the bread in a food processor with the garlic clove, sea salt, thyme leaves, lemon zest and 1 Tbsp of olive oil. Process until breadcrumbs form. Put the processed bread in a bowl and add the parmesan. Toss several times to ensure the ingredients are well combined then scatter onto a baking tray, covered with baking paper. Bake until golden brown.
Remove and allow to cool.
In a small bowl, whisk together the lemon juice and the remainder of the extra virgin olive oil.
Quarter each avocado and remove the stone. Peel away the skin from the quarters and arrange on four plates with the leaf salad. Scatter with the parmesan crumbs and dress with the lemon juice dressing.
Serves 4
Here it was served with roasted capsicum, white asparagus, cod salad with olives and cornbread. Delicious combination of flavours!
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