Avocado, Pepper & Olive Salad
Ingredients
- 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 to matoes 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
Instructions
- 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.
Notes / Tips / Wine Advice:
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 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)Nutritional Information
Calories: 342 kcal