Ingredients
- Serves 4
- 2 large, firm and ripe avocados
- 3 Baby Gem lettuce, leaves broken off
- 200g cherry tomatoes, sliced in half
- A good handful of coriander leaves
- 1 red onion, finely sliced
- Sea salt and ground black pepper
- Rapeseed oil, for brushing
- For the dressing:
- 1 ripe avocado
- A small handful of fresh chives
- 2 tbsp white wine vinegar
- 2-3 tbsp extra virgin olive oil
- 1 garlic clove
- Juice of a lime
- 1 tsp hot sauce
Essentially a deconstructed guacamole, this salad takes the key elements of the classic Mexican dip and puts them front and centre.
Grilling the avocados provides a smoky note, but it is essential you use firm and ripe avocados that won’t leave you with a mushy hot mess. The dressing is smooth, creamy and vibrantly green, perfect for those days when only virtuous will do.
Slice the avocados in half, remove the stone and scoop out the flesh.
Place one avocado half along with all the ingredients for the dressing in a food processor and blitz until smooth. You should be left with a runny dressing, but if you find it becomes too thick, loosen it with a few tablespoons of extra virgin olive oil.
Place a griddle pan over a medium-high heat. Brush the remaining avocados with a little oil and then place on the pan to grill for two to three minutes either side, until they have deep char marks.
Remove the avocados from the pan, allow to cool and then cut into quarters.
Arrange the remaining salad ingredients on a serving platter and top with the grilled avocado quarters.
Drizzle the salad dressing over the top and serve.
