50g bag rocket leaves
2 avocados, halved, peeled and stoned
2 oranges (navel or blood oranges if in season)
1 small red onion, thinly sliced
20g pack fresh basil or flatleaf parsley, roughly chopped
FOR THE DRESSING
20 black olives, stoned and chopped
1 tbsp sherry or red wine vinegar
3 tbsp extra virgin olive oil
1 small garlic clove, finely chopped
Make a small pile of rocket on each serving plate. Slice the
avocados and arrange on top. Slice the skin off the oranges
and cut the flesh into segments, discarding pith and pips.
Cut each segment into halves or quarters and arrange over
avocados with the onion and chopped basil or parsley.
Shake dressing ingredients in a glass jar with 1⁄2 tsp each
sea salt and freshly ground black pepper, pour over the
salad and serve.
Make the dressing the day before and
refrigerate. If you want to make the salad an hour ahead,
squeeze fresh lemon or lime juice over the avocados and
leave out the onion until serving time.
Give it a twist
Add crab, lobster or prawns.
156 kcalories, protein 2g, carbohydrate 3g,
fat 16g, saturated fat 2g, fibre 2g, added sugar none, salt 0.58