avocados Archives

Butternut recipes

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

10 minutes

Avocado and artichoke salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 artichokes, cooked
50 g watercress, lightly rinsed
2 avocados, stoned and halved
6 spring onions, roughly chopped
24 green olives
extra virgin olive oil, to drizzle
salt and freshly
ground black pepper

Method

Halve the artichoke hearts lengthways and toss with the watercress. Spoon the avocados from their skins and add to the salad.
Scatter the spring onions and olives on top. Serve drizzled with a little olive oil and a squeeze of lemon juice and season to taste.

Per serving: 850.3KJ, 2.9g protein, 16.8g fat, 11.2g carbs

TASTE’s take:
Waste not, want not… The recipe calls for the leaves or the stem, so what to do with the hearts? Pulse with green olives to create a tapenade, Fold into pasta or risotto, DRENCH in garlic butter, Sautee with exotic mushrooms, butter and white wine, or TOSS with clams and cream.

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Avocado and artichoke salad

Avocado and artichoke salad

Ingredients

Method