Recipe by Chris.
After sharing the blog with my colleagues for them to review, my boss pointed out that there were no vegetarian recipes for her to try at home, so I created this recipe just for her!
This recipe is perfect for an after-work meal. You can make it in very little time and there is no cooking involved so you can get dinner out of the way quickly giving you time to spend on whatever makes you happy for the rest of the evening.
The key issue that can make or break this recipe is the ripeness of the avocado. The best way to test this is to squeeze the tip at the small end (where the stalk is). If it is soft the avocado should be ripe even if the rest of it is hard.
For the salad
½ a red onion, halved and finely sliced
1 red pepper sliced
2 handfuls cherry tomatoes (about 10)
1 Avocado, peeled and sliced
2 handfuls Walnuts, roughly chopped
2 handfuls crumbled blue stilton (Cashel Blue from Ireland is one of my favourites)
4 handfuls of your preferred salad leaves, I have used a mixture of baby spinach and lettuce.
For the dressing
3 tablespoons rapeseed oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
1 teaspoon honey
Pinch of salt
Pinch of pepper
Prep Time: 20 minutes
Cooking Time: n/a
Serves: 2 people, scale up the recipe in equal proportions if you have more mouths to feed.
1. Start with the dressing, mix all the dressing ingredients in a bowl with a whisk.
2. Add all the salad ingredients to a separate bowl and pour over the salad dressing.
3. Toss the salad to evenly distribute the dressing, but gently and try not to break up the avocado too much.