Avocado Salad

IMG_0930How often are you you faced with the “ready steady cook” situation – a random selection of veg and stuff in the fridge that need to be eaten. The stir fry/fried rice  option is one way to go, but for a change, how about a nice salad?


Basically stuff in the fridge! in this case

The challenge!
The challenge!

1 avocado

4 small tomatoes

red pepper

Broccoli (tender stem)

Sugar snap peas

Romaine lettuce

Dried Pasta ( a handful)

For the dressing

3 parts olive oil

1 part balsamic vinegar

back pepper



Trim the broccoli into the stems and the Florets.Then half the stems on an angle.

Blanch the broccoli, sugar snaps in boiling water for a few minutes, drain and refresh with cold water to stop them over cooking and becoming anaemic and soft.

Add the dried pasta to the boiling water and boil according to the instructions.

IMG_0925Wash and cut the lettuce, tomatoes, lettuce and tomatoes.

Whisk or shake the dressing ingredients into a nice dark emulsion. Season to your preference.

Drain the pasta and refresh in cold water as well.

In a big bowl add the pasta and a little dressing and mix well. Next add the blanched veg, peppers and the lettuce and add more dressing and mix well again. Divide the salad onto 2 plates and toss the the tomato and avocado on top drizzle with a little more of the dressing.

Serve with some nice bread.

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