Avocado Spring Salad

  • Prep Time: 10 minutes
  • Cooking Time: 8 minutes
  • Servings: 4
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Avocado Spring Salad is fresh and light. It can be an entree or a light lunch.

Ingredients

  • 1 radicchio or Treviso, broken into leaves and washed
  • 100g snow peas, trimmed, blanched and refreshed in cold water
  • 2 witlof
  • 100g pea shoots
  • 1 bunch radishes, washed and sliced
  • ½ red onion, finely sliced
  • 2 large ripe avocadoes, sliced
  • 60 g chopped, roasted macadamias

 

Vinaigrette

  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tablespoon (20ml) apple cider vinegar
  • ½ teaspoon honey
  • ½ teaspoon (5ml) sesame oil
  • 2 tablespoons chopped coriander

Instructions

  1. For the vinaigrette: combine all ingredients in a jar and shake well to combine.
  2. To serve, divide radicchio or Treviso leaves between four plates. Top with snowpeas, witlof, pea shoots, radishes, red onion and avocado. Drizzle with vinaigrette, top with macadamias.

Notes

Lyndey’s Note: To bulk this up add roasted kumara, or meat lovers can add roasted pork or turkey slices.

Related Recipe: Linguine with Avocado Pesto, Asparagus and Peas

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