avocado, pepper and olive salad
Preparation time 10 minutes, Cooking time 2 minutes
1 tablespoon sesame seeds
2 avocados, peeled, stoned and chopped
juice of 1 lime
1 red pepper, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
½ cucumber, finely chopped
2 carrots, peeled and chopped
2 tomatoes, chopped
4 spring onions, sliced
10 pitted black olives, halved
1 romaine lettuce, roughly torn
4 tablespoons gluten-free French dressing
1 tablespoon chopped mint
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.
Meanwhile, place the avocados in a large bowl and toss with the lime juice to prevent discoloration. Gently toss together with the remaining ingredients except the sesame seeds.
Sprinkle the salad with the toasted sesame seeds and serve.
For peperonata with avocado & olives, heat 3 tablespoons olive oil in a frying pan, add 2 sliced garlic cloves and 3 sliced onions and cook for 1–2 minutes. Core, deseed and slice 2 red peppers and 2 yellow peppers, then add to the pan and cook for 10 minutes. Add 350 g (11½ oz) chopped ripe tomatoes and cook for a further 12–15 minutes until the peppers are soft. Stir in 1 peeled, stoned and
chopped avocado, 12 halved pitted black olives and a small handful of basil leaves. Serve with gluten-free crusty bread, if liked. Calories per serving 307 (not including bread)
|avocado, pepper and olive salad|