What’s cooking today: Avocado salad

What’s cooking today: Avocado salad
Simple but delicious avocado salad with plenty of zing. (Photo: Tony Jackman)

Buy your avocados when they are less than ripe, choosing the most beautiful ones, and watch them every day (no prodding, just that gentle touch) and you’ll soon find that they are just the way you like them. So plan ahead and make this salad a few days from now...


1 large buttery Natal avocado or 2 smaller ones 

Juice of ½ a lemon 

1 sweet long red pepper, cut into thin strips lengthwise 

½ an orange, sliced into thin half moon segments 

12 mini Roma tomatoes 

12 black olives 

8 mustard leaves, torn 

Fresh oregano, picked 


Juice of 1 lime 

3 Tbsp olive oil 

1 Tbsp finely chopped coriander stems 

The finely chopped soft centre of 1 stick of lemongrass (none of the hard outer part) 

1 Tbsp brown rice vinegar 

Salt and pepper to taste 


Combine dressing ingredients in a bowl and stir. Pour half of it into a salad bowl. Tear the green part of the mustard leaves away from their stems, put them in the bowl and toss with the dressing. Peel and halve the avos and drizzle lemon juice all over, rubbing it in gently. Slice nearly all the way through leaving the narrow part intact. Arrange creatively on the leaves. Arrange the pepper strips, orange segments, tomatoes and olives. Pick some oregano leaves and drop them here and there. Drizzle the remaining dressing over. DM/TGIFood

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]

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