Recipe: Avocado ‘Truffle’ Salad
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Place the salad leaves in a shallow serving bowl. Put the seeds in a separate small bowl.
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.
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.
Pour your dressing of choice over the salad and scatter over the edible flowers just before serving.
Place the salad leaves in a shallow serving bowl. Put the seeds in a separate small bowl.
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.
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.
Pour your dressing of choice over the salad and scatter over the edible flowers just before serving.
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
Place the salad leaves in a shallow serving bowl. Put the seeds in a separate small bowl.
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.
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.
Pour your dressing of choice over the salad and scatter over the edible flowers just before serving.
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