What’s cooking today: Avocado salad

Ingredients

1 large buttery Natal avocado or 2 smaller ones 

Juice of ½ a lemon 

1 sweet long red pepper, cut into thin strips lengthwise 

½ an orange, sliced into thin half moon segments 

12 mini Roma tomatoes 

12 black olives 

8 mustard leaves, torn 

Fresh oregano, picked 

Dressing: 

Juice of 1 lime 

3 Tbsp olive oil 

1 Tbsp finely chopped coriander stems 

The finely chopped soft centre of 1 stick of lemongrass (none of the hard outer part) 

1 Tbsp brown rice vinegar 

Salt and pepper to taste 

Method

Combine dressing ingredients in a bowl and stir. Pour half of it into a salad bowl. Tear the green part of the mustard leaves away from their stems, put them in the bowl and toss with the dressing. Peel and halve the avos and drizzle lemon juice all over, rubbing it in gently. Slice nearly all the way through leaving the narrow part intact. Arrange creatively on the leaves. Arrange the pepper strips, orange segments, tomatoes and olives. Pick some oregano leaves and drop them here and there. Drizzle the remaining dressing over. DM/TGIFood

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