Deluxe Avocado Salad
Avocados are truly one of my favorite ingredients and this delightfully easy recipe I believe you all will truly love. The dressing is wonderfully rich and creamy, slightly dull in colour but oh my, the taste is simply divine. Please note the dressing does not keep so I recommend to consume the day made and as this salad is what I call ‘dynamic’ in taste, best to serve with cold meats, or plain roasts, or even on its own with homemade fresh bread.
Ingredients
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Fresh Salad
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6 small baby Gem lettuce- washed and trimmed
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1 soft round lettuce- washed and trimmed
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1 cucumber- washed, peeled and cut into slices
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2 ripe avocados- skin, stoned and thickly sliced
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6 palm hearts- drained, sliced into bite size pieces
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Roquefort Dressing
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100g roquefort cheese
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½ tbsp Worcestershire sauce
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2 tbsp double cream- thick cream
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1 small red onion- skin removed and finely grated
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4-5 tbsp french dressing- 4tbsp oil, 1 tbsp vinegar
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Seasoning- salt and pepper to taste
Instructions
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Prepare all salad ingredients:
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01 Wash, clean, trim and slice. Leave the avocado until the end and just before serving.
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Prepare roquefort dressing:
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02 In a food mixer place all the dressing ingredients and blend to a smooth paste or if making by hand, place in a small bowl and work the roquefort to a paste and then blend in all the other ingredients. Keep aside until ready to dress the salad and serve.
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Assemble salad:
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03 Scatter the lettuce leaves into a large serving bowl. Toss in all other ingredients, leaving the avocado until last. Before serving pour over the dressing and serve.
Notes
Do use different salad leaves if baby Gems are not available, and add the avocado last to prevent discolouration. If a telegraph cucumber is not available then please use several small Lebanese cucumbers. Removing the skin and cut into attractive pieces. Regarding the addition of French dressing, if not using a commercially prepared, just add oil and vinegar with plenty of seasoning. Tarragon vinegar also works really well with this recipe.
