A trio of avocado salads. Photo / Janna Dixon
Try these three salads as mini-entrées, expand one into a side dish, or build them up with a few more ingredients to make a summer main course.
1. Segment oranges, pink grapefruit and avocado. Arrange and sprinkle with poppy seeds. You could add some marinated fresh fish, or swap the
poppy seeds with mustard seeds.
2. Segment pears and avocados and sit on torn cos leaves. Top with grilled prawns. Add more prawns to build a more substantial offering.
3. Segment apples and avocados, scatter with pistachio nuts and toasted almonds or cashews. Add sliced smoked chicken to present as a main course. Dress all with a mix of avocado oil and lemon juice. Avocado oil came into being as a way to use poor-grade fruit. It also has cosmetic uses. As a food oil, the flavour and colour is unique. I use it frequently. Splash it over some greens, squeeze a lemon, grind some salt and pepper, toss it around and call the salad dressed.
