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Avocado & Pink Grapefruit Salad
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Serves 4
100G/4oz fresh dates
1/2 cucumber, thinly sliced
225g/8oz strawberries, hulled and sliced
fresh mint sprigs for garnish
Dressing
125ml/4floz low fat yoghurt
1 tablesp freshly chopped mint
1 tablesp strawberry syrup
salt & pepper
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Stone the dates by cutting each one in half, lengthwise, remove stone and dice flesh.
Arrange strawberries, cucumber and diced dates on individual side plates or one large platter.
Mix together all the ingredients for the dressing and drizzle over the salad.
Garnish with fresh mint sprigs.
(Clear runny honey may be used as a substitute for the strawberry syrup)
Serves 10
1 cucumber
1 red capsicum
1 green capsicum
1 bunch spring onions
350G/12oz beansprouts
4 tablesp toasted sesame seeds
Dressing
6 tablesp oil
3 tablesp white vinegar
3 tablesp soy sauce
2 cloves crushed garlic
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To make the dressing; put the oil, vinegar, soy sauce and garlic into a jar and shake vigorously to blend, set aside.
Cut the cucumber in half lengthwise and scoop out the seeds. Cut into 1cm/ 1/3" pieces. Place in salad bowl.
Remove seeds and cores from red and green capsicum. Cut into 1 x 5cm / 1/3" x 2" pieces. Add to the salad bowl.
Thinly slice spring onions and add to the salad along with the beansprouts.
Pour the dressing over the top and toss the salad gently. Chill for at least an hour or for up to 6 hours.
Add the toasted sesame seeds just before serving, and toss again.
Serves 4
Curly red lettuce
Curly green lettuce
2 tablesp vinaigrette dressing
2 pink grapefruit
2 avocados
Juice of 1/2 lemon
1 teasp pink peppercorns
1 tablesp chopped fresh mint
Sprigs of mint for garnish
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Select enough lettuce from each head, for 4 people, toss in vinaigrette dressing and arrange on 4 serving plates.
Remove peel and pith from grapefruit, slice into fine rings and remove pips.
Slice avocado into rings, cutting around the seed. Remove skin from each ring. Coat with lemon juice to stop them going brown.
Arrange on the plates with the lettuce and grapefruit.
Mix remaining vinaigrette with pink peppercorns and chopped mint and spoon over the fruit.
Garnish with mint sprigs and serve immediately.
Serves 4
4 medium sized pink skinned or washed potatoes, diced
salt and pepper
125ml/4 fl oz mayonnaise
4 tablesp lemon juice
2 spring onions, finely sliced
2 hard boiled eggs, shelled and chopped
4 rashers of bacon, chopped and fried crisp.
1 lettuce
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Boil the diced potatoes in a saucepan of salted water for about 10 minutes until just tender. Drain and set aside to cool.
Combine mayonnaise and lemon juice in a bowl and season.
When potatoes are cool add to mayonnaise along with spring onions, bacon pieces and eggs and mix well until all ingredients are well coated.
Break lettuce up into large leaves and use to line salad bowl. Spoon potato mixture on top of leaves.
Serve with cold meats, seafood, or bar-b-que's.
Serves 4
3 tablsp mayonnaise
2 teasp dijon mustard
2 tablsp double cream
1 tablsp walnut or hazelnut oil
2 teasp white wine vinegar
salt & pepper
225G/8oz button mushrooms, sliced
100G/4oz mixed salad leaves (radiccio, curly endive, chicory, lettuce)
2 bacon rashers, grilled
French bread to serve
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Mix together mayonnaise, mustard and double cream. Then in a seperate bowl whisk together the oil, vinegar and seasoning.
Add just enough of the oil and vinegar to the mayonnaise to give the consistency of thick double cream.
Stir the sliced mushrooms into the dressing.
Break the salad leaves into pieces, saving 4 small whole radiccio leaves. Wash all the leaves carefully in cold water and pat dry with kitchen paper or use a salad spinner.
Toss the lettuce and mushroom mixture together with the remaining walnut (hazelnut) oil dressing.
Spoon the tossed mushroom mixture into the whole radiccio leaves. Chop grilled bacon rashers into tiny pieces as sprinkle over the salads.
Serve with chunks of crusty french bread.
Serves 6
450G/1 lb can pineapple rings, well drained
1/3 cup reserved pineapple juice
300ml / 1/2 pint sour cream
3/4 cup shredded coconut
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In a bowl soak shredded coconut in 1/3 cup reserved pineapple juice, until swollen and all juice has been absorbed.
Chop well drained pineapple rings into small pieces, add to sour cream along with coconut and combine well until pineapple is completely coated.
Chill in refrigerator for at least 1 hour.
This is so simple and great as a side salad for bar-b-ques
