Crunchy Avocado Salad

Add some good oils to your diet with this delicious salad recipe. Lovely on the side for a weekend meal or thinking about family gatherings? This came from the family recipe book of a work colleague and is always served at our get togethers.

Recipe

200g Mixed Green Salad Leaves
3 Shallots - finely sliced
3 Tbs Fresh Coriander - chopped
2 Red Capsicums
1 Lrg Avocado
1 Tbs Lime Juice
3-4 Tbs Pine Nuts - toasted

Dressing
Juice of 1 Lime
1/4 Tsp Paprika
1/4 Tsp Ground Cumin
1 1/4 Tsp Sugar (or sugar substitute)
4 Tbs Extra Virgin Olive Oil
1 Clove Garlic - crushed

Combine the salad leaves with shallots and coriander. Toss together then transfer the salad to a large serving dish. Slice capsicum thinly and add to salad leaves. Cut avocado in half. Carefully peel off skin. Dice the flesh and toss in lime juice to prevent discolouring. Add to the other salad ingredients.

Whisk together the lime juice, paprika, ground cumin, sugar, garlic and olive oil.

Pour the dressing over the salad vegetables and toss lightly.

Sprinkle the salad with toasted pine nuts.

Note: this is a metric cup recipe