Tomato and Avocado Salad Recipe
Tomato and Avocado Salad Photo: Jackie Cameron
“When I think simplicity; tomato, avocado and fresh basil salad springs to mind. It’s the foundation of traditional Caprese salad, a renowned Italian dish celebrated world wide for a very good reason - it’s delicious. The first time I ate it, in its home country, was while I was working in Switzerland and I crossed the border for lunch in Italy - so over the top! Buffalo mozzarella is the traditional accompaniment to this salad. It’s difficult to come by, and the price is restrictive so I use dollops of yoghurt. I have recently been introduced to The Gourmet Greek yoghurt. You’ll find it on the Midlands Meander and I strongly recommend it. For those of you who follow me on Twitter and Facebook you will have read me waxing lyrical about the quality of this thick and creamy yoghurt. It works so well in this salad. Try it you won’t be disappointed!”
Tomato and Avocado Salad
Serves : 4
Ingredients:
125gr Cherry Tomatoes, cut in ¼
2 medium (370gr) Avocado, sliced, seasoned and squeeze ½ a lemon’s juice over the avo
65gr Sun-Dried Tomatoes
170gr Thick Full Cream Greek Yoghurt
Method:
Place all the ingredients on a serving platter.
Basil Pesto
Yields: 500ml
Ingredients:
70gr Fresh Basil
100gr Flaked Almond, roasted and cooled
60gr Salted Butter
250ml Olive Oil
25gr Fresh Garlic
100gr Pecorino Cheese, grated
Salt and Pepper
Method:
Place all the ingredients in a blending machine, blend till everything comes together. Be careful not to over blend as this can cause the pesto to split. Season with salt and pepper.
Make quenelles of the pesto on top of the salad, you will only use about a 100ml. Keep the rest in the fridge in a sterilised glass bottle for later use.
Drizzle Extra Virgin Olive Oil over the salad, freshly grinded Black Pepper and garnish with fresh basil leaves.
Please post your comments and any food-related questions below. I look forward to hearing from you.