When avocado season kicks off in Southern NSW, Tim and Katrina Myers of Barham Avocados are flat out – busy not only picking their 2,500 avocado trees, but making avocado oil too. Katrina's family has been growing avocados at Horseshoe Bend on the Murray River for four generations and is widely recognised for its efforts. This isn't really a recipe, rather a quick assembly job. Either way, it's just beautiful, the perfect balance of acidic citrus, creamy and delicate avocados and salty, crunchy almonds. You could add some crumbled fresh feta or goat's cheese, but it’s pretty perfect just like this.
- 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
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.
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.
• Fuerte avocados are available from selected greengrocers and farmers' markets. Substitute other avocado varieties.