Tomato & Avocado Salad

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Serves: Serves 1 (contains approx 250 kcal)
Ingredients
100g lettuce (butterhead, Romaine, iceberg) or spinach leaves
60g cherry tomatoes
40g black olives
¼ ripe avocado (50g)
10g fresh basil or mint sprigs
1 tbsp Aoife’s vinaigrette salad dressing (15g)
sea salt and freshly ground black pepper

directions

Trim down the lettuce if necessary and whichever one you decide to use tear it into a bowl. Cut the cherry tomatoes into quarters and scatter on top.

 

Cut the olives in half, removing and discarding any stones and sprinkle them over the salad. Cut the avocado into slices, discarding the skin and scatter on top. Strip the basil or mint leaves from the stems and discard the stems, then roughly tearing them over the salad.

Drizzle the dressing over the salad and season lightly with salt, if using and plenty of freshly ground black pepper. Toss lightly to coat everything evenly and serve at once.

Prepare Ahead

Put into a suitable airtight container and tuck the salad dressing alongside – if you plan to keep it for any length of time bring the avocado whole with a knife and prepare it just before serving. Bring a fork to eat with if transporting.

Vinaigrette Salad Dressing

Makes 8 servings (contains approx 65 kcal in each 1 tbsp serving)

The Ingredients

1 small garlic clove

2 tbsp balsamic vinegar (30ml)

50ml olive oil (extra-virgin for a stronger flavour)

1 tbsp wholegrain mustard (15g)

1 tsp honey (5g)

1 tsp snipped fresh chives (5g)

sea salt and freshly ground black pepper

The Method

Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed out jam jar is perfect). Add the balsamic vinegar, olive oil, mustard, honey and chives to the jar and season lightly with salt, if using and add plenty of freshly ground black pepper. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 1 week and use as required.

Prepare Ahead

This dressing will last up to a week with the garlic and chives in it so if you want to keep it for any longer just leave them out.

 

Ranch Dressing

Makes 9 servings (contains approx 30 kcal in each 1 tbsp servings

The Ingredients

2 garlic cloves

5 tbsp buttermilk (75ml)

2 tbsp mayonnaise (30ml)

1 tbsp apple cider vinegar (5g)

2 tbsp snipped fresh chives (10g)

1 tbsp chopped fresh dill (15g)

sea salt and freshly ground black pepper

The Method

Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.

Put all the ingredients into a screw-topped jar (an old washed out jam jar is perfect) and season lightly with salt, if using and add plenty of freshly ground black pepper – a ¼ teaspoon is about right. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 1 week and use as required.

Prepare Ahead

This dressing will last up to a week with the garlic in it so if you want to keep it for up to 2 weeks then just leave it out.