BABY SPINACH AND GRILLED AVOCADO SALAD WITH MINT VINAIGRETTE | SA Garden and Home

Get the season off to a good star with this fresh menu. You’ll find the recipes in our September issue and download the free shopping list here

(Serves 4)

INGREDIENTS

FOR THE MINT VINAIGRETTE

1 clove garlic, crushed

15ml fresh mint

30ml mixed fresh herbs

5ml Dijon mustard

30ml white wine vinegar

15ml honey

45ml olive oil or avocado oil

salt and milled black pepper, to taste

1 small red onion, thinly sliced

FOR THE BABY SPINACH AND GRILLED AVOCADO SALAD

45ml olive oil or avocado oil

3 avocados, peeled and cut into lengthwise wedges

salt and milled black pepper, to taste

1 packet baby spinach leaves

125g strawberries, hulled
and halved

60ml pomegranate rubies

5 radishes, thinly sliced

30ml fresh mint, torn

METHOD

1. Make the vinaigrette just before you’re ready to serve. Grind the garlic using a pestle and mortar, or blender. Blend in the mint, herbs, mustard, vinegar and honey.

2. Gradually add the oil a little at a time, mixing well after each addition, until all of the oil has been incorporated. Season to taste with salt and pepper, add the onion and set aside.

3. Preheat a griddle pan or braai, until hot.

4. To make the salad, brush the oil over the avocado wedges and season with salt and pepper. Sear the avocado wedges for 2–3 minutes per side.

5. While the avocado is grilling, toss the remaining ingredients in the vinaigrette and arrange on a serving platter. Top with the warm avocado and serve at once.

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