In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Deluxe Avocado Salad
Raw and Healthy
Avocados are truly one of my favourite ingredients and this delightfully easy recipe I believe you will truly love. The dressing is wonderfully rich and creamy, slightly dull in colour but oh my, the taste is simply divine. Please note the dressing does not keep so I recommend consuming the day made and as this salad is what I call ‘dynamic’ in taste, best to serve with cold meats, or plain roasts, or even on its own with homemade fresh bread.
Serves 6
Preparation time is 30 minutes
No cooking required
INGREDIENTS
Fresh Salad
6 small baby Gem lettuce – washed and trimmed
1 soft round lettuce – washed and trimmed
1 cucumber – washed, peeled and cut into slices
2 ripe avocados – skin, stoned and thickly sliced
6 palm hearts – drained and cut into bite-sized pieces
Roquefort dressing
100g Roquefort cheese
½ tbsp Worcestershire sauce
2 tbsp double cream – must be a thick cream
1 small red onion – skin removed and finely grated
4-5 tbsp french dressing – commercially prepared or 4 tbsp oil, 1 tbsp vinegar
Seasoning – salt and pepper to taste
INSTRUCTIONS
Prepare all salad ingredients
Wash, clean, trim and slice. Leave the avocado until the end and just before serving.
Prepare roquefort dressing
In a food mixer, place all the dressing ingredients and blend to a smooth paste, or if making by hand, place in a small bowl and work the roquefort to a paste and then blend in all the other ingredients. Keep aside until ready to dress the salad and serve.
Assemble
Scatter the lettuce leaves into a large serving bowl. Toss in all other ingredients, leaving the avocado until last. Before serving pour over the dressing and serve.
Jules Tip: Do use different salad leaves if baby Gems are not available, and add the avocado last to prevent discolouration. If a telegraph cucumber is not available then please use several small Lebanese cucumbers. Removing the skin and cut into attractive pieces. Regarding the addition of French dressing, if not using a commercially prepared, just add oil and vinegar with plenty of seasoning. Tarragon vinegar also works really well with this recipe.
Contributed by: Julia Toon, Jules of the Kitchen
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