Avocado & berry salad

More than just a salad!
Avocado & berries may sound like a less likely combination of ingredients, but trust me, it’s delicious. Salads can have a reputation for being the afterthought at a table, but when you make the most of nature’s rainbow of fresh produce – your salad will be a feast for the eyes too. Sweet, delicious and brightly coloured berries go so well with the creamy flavour of avocado. Combine that with the delicious taste of roasted macadamia nuts, and you have a winner! A friend even said that this Avocado and berry salad is almost like dessert – it’s that delicious. Fresh avocado is packed with goodness, like fibre, vitamins, minerals and good fats. Added to that it’s ‘oh so tasty’ – so, why wouldn’t you add it to any meal! The delicious mustard and thyme salad dressing takes this Avocado and berry salad to a whole new level. Serve on a large salad platter or pack in individual jars for an elegant picnic or outdoor meal this summer.

Recipe

Avocado & berry salad

Serves 4 – 6

Ingredients

Salad dressing

60 ml (¼ cup) olive oil

15 ml (1 tbsp) finely grated lemon rind

20 ml (4 tsp) white wine vinegar, grape vinegar or white balsamic vinegar

10 ml (2 tsp) wholegrain mustard

15 ml (1 tbsp) each chopped fresh thyme and Italian parsley

salt and pepper to taste

Salad

100 ml (40 g) macadamia nuts (see tips)

2-3 ripe avocados, quartered and thinly sliced

150 g white or red grapes, halved and seeds removed

¼ cucumber, thinly sliced

handfuls fresh berries, like raspberries or blueberries

large handfuls salad leaves and herbs, like baby spinach, rocket, basil or mint

1-2 slices feta, crumbled; or pecorino cheese, cut into shavings

Method

1. Salad dressing: Mix all the ingredients together and season to taste.
2. Salad: Preheat the oven to 200 °C. Place nuts on a baking tray and toast in the oven for 8-10 minutes – take care as they can burn quite quickly. Allow to cool slightly and coarsely crush or chop.
3. Arrange salad ingredients on a large salad platter. Sprinkle with nuts and cheese and serve with the salad dressing. Alternatively, spoon salad ingredients in individual jars to pack for a picnic or an al fresco meal. Enjoy as a starter or side dish or see tips for more ideas.

Tips

1. Use sunflower seeds instead of macadamia nuts.
2. Turn this salad into a delicious gourmet starter or light meal by adding slivers of smoked salmon or trout. Pan-fried pork fillet or chicken, cut into strips, will also be delicious.
3. Goat’s cheese or ricotta will also work well with the flavours in this salad.
4. Try this recipe with any fresh seasonal fruit like peaches, nectarines or watermelon instead of the berries or grapes.
5. For a subtle flavour replace the olive oil for macadamia nut oil.

Images: Adel Ferreira.