Guacamole salad

This bulked-out guacamole takes it from a condiment to a side dish, perfect alongside barbecued meats, fried haloumi or just served with a few tortillas.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 2 avocados
• 2 limes, juice, plus extra lime wedges, to serve
• salt, to season
• 3 cups rocket leaves
• 1 cup cherry tomatoes, halved
• 1 cup loosely packed coriander leaves and stems, coarsely chopped
• ½ red onion, very thinly sliced
• extra-virgin olive oil, for drizzling
• black pepper, to season

Instructions

1. Scoop the avocado flesh into a bowl. Add lime juice to taste, season well with salt and mash together with a fork until combined to a chunky salsa.
2. Toss the rocket together with the cherry tomatoes, coriander and onion and dress lightly with olive oil, a grind of black pepper and a squeeze of lime juice.
3. Place the salad in a serving bowl, top with the guacamole and another grind of pepper and serve with extra lime wedges.

 

Photography by Danielle Abou Karam.

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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.