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Mixed Avocado Salad Veg CD ACC 15mins

Serves 4    Cold   Vegetables  Fruit   Salads    Accompaniment     Eggless



3 tbsp Olive Oil

1 tbsp Balsamic Vinegar

1 teasp Honey

A few drops of Worcestershire Sauce

Salt and Black pepper

Mixed Continental Salad Leaves

100g/4oz Cherry Tomatoes, halved

1 Large Ripe Avocado, peeled, stoned and sliced

12 Black Olives, pitted and halved

1 Capsicum, deseeded and diced





1. In a bowl, whisk together the Olive Oil, vinegar, honey, Worcestershire sauce, salt and pepper until emulsified.


2. Arrange the salad leaves, tomatoes, avocado slices, olives and diced capsicum (sweet pepper) on a serving plate.


3. To serve -  drizzle the vinaigrette over the salad just before serving.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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