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Avocado and Broad Bean Salad With Lemon Dressing
1/2 sm Galia melon
2 Handful baby spinach leaves
1 90 grams pod ded broad beans; (3oz)
4 Spring onions; (4 to 5)
1 Avocado cut into dice
1 Handful small radishes
1 tb Freshly chopped chives
A few sprigs of fresh tarragon
1 sm Lemon
1 Fat clove garlic
1 ts Caster sugar
5 tb Extra virgin olive oil
Salt and freshly ground black pepper
Make the dressing: Squeeze the lemon into a bowl, crush the garlic and add to the lemon. Add all the other ingredients and whisk together. Leave for the flavours to infuse.
Cube the melon and the avocado, or cut into balls. Blanch the beans. Drop into iced water and then slip off the skins to reveal the bright green beans. Top and tail the radishes and slice the spring onions. Wash and dry the spinach.
Sieve the dressing into a large bowl removing the pips and garlic. Stir in the chives. Put all salad ingredients into the bowl with the dressing and toss lightly.
Serve scattered with the chopped tarragon.
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