Starters & Light meals

Garden salad with sliced avocado and hot dressing

By Abigail Donnelly
4 as a starter
Easy
15 minutes
2 minutes
Wine/Spirit Pairing
Boschendal Blanc de Blanc 2006
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Ingredients

Method
  • ½ head cauliflower
  • 1 bulb fennel
  • 12 radishes
  • 2 ripe avocados, peeled
  • 2/5 cup extra virgin olive oil
  • 1 T Dijon mustard
  • Sea salt and freshly ground black pepper

Method

Ingredients

eparate the cauliflower into florets and slice into very thin slices. Slice the fennel, radishes and avocados. Arrange the vegetables on 4 plates. Warm the lemon juice, olive oil and mustard in a saucepan. Season and drizzle over the salad.

Per serving: 1233.25kJ, 1.78g protein, 29.48g fat, 31g carbs

TASTE’s take:
This warm, zesty, punchy, fresh-tasting salad goes with anything. Add a few chunks of feta or tuna if you like.

See more recipes featuring avocados here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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