Avocado Salad

2 ripe avocados, peeled and sliced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 medium cucumber, sliced
A handful of fresh coriander, roughly chopped
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
Sea salt and freshly ground black pepper, to taste
1 Red Chilli pepper, sliced
1/2 teaspoon red chili flakes (optional)
A mixf green leaves such as watercress, rocket, or baby spinach
Prepare the salad: slice the avocados and cucumbers, halve the tomatoes, slice the red Chilli pepper and thinly slice the red onion.
In a serving bowl, combine the sliced avocados, tomatoes, cucumbers, andonion.
Sprinkle the fresh coriander over the mixed salad.
For the dressing, whisk together olive oil and lemon juice in a small bowl, and season with sea salt, blackpepper, and chili flakes if desired.
Pourdressing over the salad and toss gently toensure everything is lightly coated andwell-combined.
Arrange the mixed greens on the plates, top withthe dressed salad mixture.

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