- serves 2 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 2 fuerte avocados, peeled, thinly sliced
- 1 pink grapefruit, peeled, segmented
- 1 small watercress bunch
- ½ cup tamari almonds, roughly chopped
- 60 ml (¼ cup) olive oil
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- salt and pepper, to season
Instructions
Place the avocado, grapefruit, watercress and almonds on a platter. Combine the oil, mustard and vinegar in a small bowl, season with salt and pepper, then pour over the salad. Gently toss to combine. Done. Yum.
Note
• Fuerte avocados are available from selected greengrocers and farmers' markets. Substitute other avocado varieties.
Recipe from Local is Lovely by Sophie Hansen, with photographs by Sophie Hansen.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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