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Recipe: Avocado ‘Truffle’ Salad

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This recipe comes to Khoollect from Amber Locke’s new book, Nourish. Here’s what this salad-loving foodie says about this recipe:

‘Avocado can be used to make savoury ‘truffles’, which look interesting in a salad or can be speared on to cocktail sticks to serve as a canape. Here, I’ve simply scooped out the avocado flesh with a melon baller and rolled the balls in a mixture of seeds to give an extra super-food boost to the salad.

A light vinaigrette dressing, such as a herb vinaigrette or citrus dressing, adds a mildly acidic balance to the richness of the avocado and will lightly coat the delicate salad leaves, rather than weigh them down.’

Nourish: Vibrant salads to relish & refresh by Amber Locke, published by Mitchell Beazley, £14.99, www.octopusbooks.co.uk

Avocado ‘Truffle’ Salad

Amber's tips

Avocado provides healthy monounsaturated fat and vitamin E, which protects cells from damage. But take care if you’re watching your waistline as they can provide quite a few calories!

If you like, you can roll balls of soft or semi-soft cheese in a mixture of seeds and herbs, instead of avocado.

Photos by

Carl Whitham

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

2 large handfuls of mixed green salad leaves

3-4 tablespoons mixed seeds, such as sesame, hemp and poppy seeds

2-3 large ripe avocados

1 small handful of sprouted seeds

A herb or citrus vinaigrette (see pages 126 and 129 of Nourish for ideas)

1 small handful of edible flowers to garnish

 

Amber's tips

Avocado provides healthy monounsaturated fat and vitamin E, which protects cells from damage. But take care if you’re watching your waistline as they can provide quite a few calories!

If you like, you can roll balls of soft or semi-soft cheese in a mixture of seeds and herbs, instead of avocado.

Photos by

Carl Whitham

1

Place the salad leaves in a shallow serving bowl. Put the seeds in a separate small bowl.

2

Cut the avocados in half and remove the stones. Using a melon baller, scoop out the balls of avocado or cut the flesh into large cubes. Roll the avocado pieces in the seeds until coated and place on top of the leaves.

3

Scatter over the sprouted seeds and either serve straightaway or cover and store in the fridge for up to a day or two. As the avocado is coated in seeds, the flesh won’t oxidise and turn brown.

4

Pour your dressing of choice over the salad and scatter over the edible flowers just before serving.

SHOW MORE
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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

2 large handfuls of mixed green salad leaves

3-4 tablespoons mixed seeds, such as sesame, hemp and poppy seeds

2-3 large ripe avocados

1 small handful of sprouted seeds

A herb or citrus vinaigrette (see pages 126 and 129 of Nourish for ideas)

1 small handful of edible flowers to garnish

 

Amber's tips

Avocado provides healthy monounsaturated fat and vitamin E, which protects cells from damage. But take care if you’re watching your waistline as they can provide quite a few calories!

If you like, you can roll balls of soft or semi-soft cheese in a mixture of seeds and herbs, instead of avocado.

Photos by

Carl Whitham

1

Place the salad leaves in a shallow serving bowl. Put the seeds in a separate small bowl.

2

Cut the avocados in half and remove the stones. Using a melon baller, scoop out the balls of avocado or cut the flesh into large cubes. Roll the avocado pieces in the seeds until coated and place on top of the leaves.

3

Scatter over the sprouted seeds and either serve straightaway or cover and store in the fridge for up to a day or two. As the avocado is coated in seeds, the flesh won’t oxidise and turn brown.

4

Pour your dressing of choice over the salad and scatter over the edible flowers just before serving.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from Amber Locke’s new book, Nourish. Here’s what this salad-loving foodie says about this recipe:

‘Avocado can be used to make savoury ‘truffles’, which look interesting in a salad or can be speared on to cocktail sticks to serve as a canape. Here, I’ve simply scooped out the avocado flesh with a melon baller and rolled the balls in a mixture of seeds to give an extra super-food boost to the salad.

A light vinaigrette dressing, such as a herb vinaigrette or citrus dressing, adds a mildly acidic balance to the richness of the avocado and will lightly coat the delicate salad leaves, rather than weigh them down.’

Nourish: Vibrant salads to relish & refresh by Amber Locke, published by Mitchell Beazley, £14.99, www.octopusbooks.co.uk

Avocado ‘Truffle’ Salad

1

Place the salad leaves in a shallow serving bowl. Put the seeds in a separate small bowl.

2

Cut the avocados in half and remove the stones. Using a melon baller, scoop out the balls of avocado or cut the flesh into large cubes. Roll the avocado pieces in the seeds until coated and place on top of the leaves.

3

Scatter over the sprouted seeds and either serve straightaway or cover and store in the fridge for up to a day or two. As the avocado is coated in seeds, the flesh won’t oxidise and turn brown.

4

Pour your dressing of choice over the salad and scatter over the edible flowers just before serving.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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