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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Avocados are one of those fruits are deliciously rich in both flavour and texture, just perfect for making salads. Avocados are also high in nutrients, and are cholesterol and sodium free. Ingredients:
1/2 lemon juice |
tbsp balsamic vinegar |
2 tbsp olive oil |
some salt |
some pepper |
2 avocados |
1 tomato |
celery |
romaine lettuce |
spring (green) onion |
Directions:
1. To begin with I made a Lemon and Balsamic vinegar dressing, simply mix well the juice from one lemon, a tablespoon of balsamic vinegar, 2 tablespoons lemon olive oil and salt and black pepper to taste. I used smoked sea salt, but regular salt would be fine too.
2. I took an avocado and followed the instructions here for cutting and de-seeding avocados. You should end up with two perfect halves, discard the seed.
3. I then used a melon baller to scoop out the avocado, but I was careful not to go too close too the skin, as I wanted to preserve the outer shell for serving the salad.
4. Next I used a little of the lemon and balsamic vinegar dressing and brushed the surface of the avocado shell using a pastry brush, and set them to one side.
5. I placed the avocado I had scooped out into a bowl and to it I added some chopped tomato, chopped celery, chopped romaine lettuce and chopped spring (green) onions. I mixed them together and added enough of the dressing to adequately coat them.
6. I then filled the avocado shells with the salad, and garnished with some chopped and whole pea shoots.
7. Enjoy!
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