Chicory and avocado salad
This mouth-watering recipe is ready in just 15 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
2) Remove 1cm from the stem end of each head of chicory, discard the core, and cut the rest across into 2cm chunks.
3) Cut the avocados into large dice or wedges. Toss the avocados and chicory with the vinaigrette. Season, to taste, and serve at room temperature.
Note: Haas avocados are the dark bumpy-skinned ones – the green smooth-skinned ones don't have nearly as much flavour.
Rate this recipe
Overall Rating:
4.20
(23)
