Avocado Spread

Ingredients

Avocado……….…..1 (large, ripe and mashed)

Tomato………….….1 (large, finely chopped)
Green chilli….…….1 (finely chopped)
Mayonnaise…….…1 table spoon
English mustard...1 tea spoon
Salt to taste
Pepper to taste

Method

• Add the tomato, chilli, mayonnaise, mustard to the avocado paste in a bowl.
• Sprinkle some salt and pepper, mix well.
• Serve as a spread or dip.

Guacamole

Ingredients

Tomato……………….….….1 (medium, ripe, finely chopped)

Onions…………….….……..½ (medium, finely chopped)

Avocado……………..….....1 (ripe)

Green chilli…………..…...1 (hot, finely chopped)

Lemon juice………….….…1 table spoon

Fresh ground pepper…..¼ tea spoon

Coriander leaves..……….hand full (finely chopped)

Salt to taste

Method

• Scoop the avocado into a bowl and mash it into a paste with a spoon.
• Add all the other ingredients to it and mix well.
• Garnish with coriander leaves, if required and serve with tortilla chips.

Spinach Salad with Goats' Cheese

Ingredients

For the dressing:

Olive oil……………………..….3 table spoon
Malt vinegar………….….…..1 table spoon
Mayonnaise…………………..1 tea spoon
English mustered…………..½ tea spoon 
Basil…..............................¼ tea spoon

For the salad:

Baby spinach…………………60g
Avocado………….……………1 (chopped in 1 inch rectangles)
Cherry tomatoes……………150g (cut in halves) 
Walnuts…………….………….½ cup (roughly broken into halves)  
Goats' cheese…………………100g (crumbled)

Method

For the dressing:

• Mix all the ingredients together in a small bowl.

For the salad:

• Place the baby spinach leaves in a salad bowl. Top it with avocado, cherry tomatoes, walnuts and goats cheese.
• Drizzle the olive oil dressing on the salad with a spoon.
• Mix and serve.

Serves: 2

Leafy Salmon Salad with White Wine Dressing

Ingredients

Salmon fillet…………………….175g (skinned, cut into ¾ inch cubs)

Avocado………….………..…..…½ (chopped in ½ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
White fruity wine……………..¼ cup
Mayonnaise……………………..1 table spoon
Fresh rosemary…................1 stem
Green chilli……………………...1 (slit length wise)
Salt to taste

Method

• Heat the oil in pan. Add salmon, salt, rosemary, chilli and white wine, mix well, cover with a lid and cook for 5 min or until salmon is cooked.
• Remove the salmon from the pan and keep aside.
• If the white wine in the pan is very watery, heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through a strainer and collect in a bowl to make the dressing.   
• Now add the mayonnaise to the white wine and whisk until it forms a smooth texture.
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado and salmon pieces.
• Sprinkle some salt and drizzle the white wine dressing on the salad with a spoon.
• Mix well and serve.

Serves: 4

Tomato & Avocado Salsa

Ingredients

Tomato…………….1 (large, finely chopped)

Onions……………..½ (large, finely chopped)
Avocado…………...½ (finely chopped)
Red chilli…………..1 (finely chopped)
Lemon juice………1 table spoon
Olive oil……….……1 table spoon
Salt to taste

Method

• Add the tomato, onion, avocado and red chilli in a bowl.
• Drizzle lemon juice and olive oil on the ingredients.
• Sprinkle some salt and mix well.
• Garnish with mint leaf, if required and serve.

Leafy Chicken and Le Roulé Salad

Ingredients

Chicken breast…………………200g (cut into thin 1 inch rectangles)

Le Roulé cheese……………….100g (chopped in ¾ inch cubes)
Avocado………….………..….…1 (chopped in ¾ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
Fresh ground pepper……..…¼ tea spoon
Water…………………………......¼ cup
Salt to taste

Method

• Heat the oil in pan. Add chicken pieces, salt and pepper to it, cover with a lid and cook for 2 min.
• Now add the water, mix well and cover with lid to let it cook for another 6 min or until chicken is cooked but is still juice.
• Remove the chicken from the pan and keep aside.
• If the chicken broth collected in the pan is very watery heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through very fine strainer and collect the broth in a bowl to use as dressing.   
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado, chicken pieces and le roulé cheese cubes.
• Sprinkle some salt and drizzle the chicken broth dressing we just strained.
• Mix well and serve.

Serves: 4

Apple and Avocado Salad

Ingredients

Gala apples…………….…2 (chopped in ¾ inch cubes)

Avocado……………………1 ½ (chopped in ¾ inch cubes)
Mayonnaise………………2 ½ table spoon
Milk………………………….¼ cup
Vinegar…………………….1 table spoon
Lemon juice………….….2 table spoon
Fresh ground pepper…1/6 tea spoon
Salt to taste

Method

• Mix mayonnaise, milk, lemon juice and vinegar in a salad bowl.
• Add the chopped apples and avocados in the bowl and sprinkle the ground pepper and salt (if required).
• Mix well and serve.  Garnish with fresh mint leaves if required.

Serves: 2