Avocado and pear salad

Recipe by: Zoë Harpham

| Photo by: ReadersDigest

EASY

Ready in 20 mins

Reviews (0) | Tweaks (0)

Added to favourites by 1 cooks

Prep: 15 mins Cook: 5 mins

Serves: 4

Smooth, buttery avocado, juicy pears and warm goat's cheese croûtes are a winning combination.

Recipe provided by:

Readers Digest | Good Food For Less

Ingredients

4 thick slices from a baguette

2 small ripe, firm avocados

juice of 1 lemon

salt and freshly ground black pepper

2 small ripe, firm pears

4 cups mixed salad leaves, about 120 g

2 × 100 g logs goat's cheese, halved

Vinaigrette dressing:

1½ tablespoons olive oil

1 tablespoon vegetable oil

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

salt and freshly ground black pepper

Preparation method

1.		Preheat a grill to a moderate heat, then toast the baguette slices lightly on both sides.

2.		Cut the avocados in half. Remove the stones, peel off the skins, then thinly slice the flesh. Sprinkle with half the lemon juice and season with salt. Peel, quarter and core the pears. Cut the flesh into slices and sprinkle with the remaining lemon juice. Put the salad leaves in a bowl.

3.		To make the dressing, put the oils, vinegar, mustard and seasoning in a screw-top jar and shake vigorously. Pour over the salad leaves and toss well.

4.		Place a round of cheese on each slice of baguette and heat for 2–3 minutes under the grill until golden on the top and just beginning to melt.

5.		Divide the salad leaves among four plates and scatter with the slices of avocado and pear. Place a cheesy baguette croûte on each serving, sprinkle with pepper and serve.

cook's tips

• You could also make this salad using a thick slice of camembert or brie on the baguette croûtes.
• If you have a bottle of walnut or hazelnut oil in the cupboard, add 1 teaspoon to the salad dressing for a subtle nutty flavour.

Nutrition

Energy 2505 kJ
Protein 13 g
Total Fat 48 g
Saturated Fat 13 g
Carbohydrate 30 g
Fibre 5 g

My Review:

Printed from Allrecipes.com.au 2/09/2010