Prefer your salads chunky, crunchy, creamy and not a lettuce leaf in sight?
We've got you! The recipe below makes the most of the season with this week's fresh arrivals and a vibrant combo of flavours and textures. Makes a great side at a BBQ or picnic, or add your favourite protein for a filling meal.
Instructions
1. Since avocados start browning once they’re cut, prepare everything else first. Toast the pumpkin seeds in a large pan over medium heat, stirring often (don’t let them burn!), until they’re starting to turn golden on the edges and make little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and stir in the chili powder, olive oil and pinch of salt. Set aside to cool. Meanwhile, combine the chopped radish, green onion, herbs and chilli in a bowl, and set aside.
2. To prepare the dressing, whisk together the lime juice, olive oil, honey and salt in a small bowl. Set aside.
3. Slice or dice the avocados however you’d like - cubed makes it easy to divvy up into smaller servings, but long thin wedges look prettiest if you're entertaining!
4. To assemble, place the avocado and rocket in a medium serving bowl or platter. Drizzle the dressing all over them. Stir the toasted pumpkin into the herb/radish mix, then spoon it over the avocados. Finish the salad with optional flaky salt and/or lime zest.
Recipe inspired by this one from Cookie and Kate. Don't forget to send your recipe suggestions to info@foodconnect .com.au
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