This year I’ve decided to try more new-to-me recipes instead of cooking the same old thing every week. To this end, I grabbed two recipe books from the library and started looking for enticing recipes.
The first book was Lorraine Pascale’s Fast, Fresh and Easy Food, which I chose because I’ve seen her on the Food channel and enjoyed her recipes. It’s summer here in New Zealand, and with the abundance of avocadoes and other salad ingredients, I thought I’d start with a salad.
1 ripe avocado
1 bag of salad greens or rocket
Salt and Pepper
To Make the Salad:
1. Place salad greens on platter.
2. Slice radishes. Cube mango, avocado and feta cheese and arrange all on top of the salad greens. Tear the basil leaves and add to the salad.
3. Dress with lime juice and olive oil. Add salt and pepper to taste.
1. I didn’t have any radishes and improvised with some kobari (spelling?) It’s a large radish-like vegetable, which I grated. I think radishes would have been better for the crunch factor and the dash of color would have looked good.
2. Other than that, I enjoyed the salad very much and would make it again.
I made an Avocado, tomato, radish and cucumber salad last night to go with dinner. I’m not a fan of Feta or Mango but I love avocado. I’ve been adding more and more salads to meals as well.
Sounds yummy, Mary. I’ve just seen a Watermelon and Avocado recipe. It also includes mozzarella and tomatoes. I love avocadoes too and often have vegemite and avocado on toast for lunch. Yum!