Vegan | Gluten Free | Dairy Free
This fresh & zesty avocado + green ribbon salad is designed to bring simple, healthy greens to your plate this holiday season. A great accompaniment to grilled fish & meats, or roasted vegetables to help cleanse and balance the palette. Aleppo pepper is a mild Turkish, Mediterranean, and Middle Eastern capsicum spice, that is similar to a mix of paprika and cayenne pepper. Aleppo pepper is mild, so it is perfect for anyone sensitive to chilli (me), but chilli flakes would be a great alternative. This salad needs to be served fresh and only takes 5-10 mins to prepare.
4-6 serves:
2 Lebanese cucumber
2 zucchini
2 avocado
handful mint leaves
1 lime
2 tbsp pomegranate juice (left over from Broccoli + Pomegranate salad)
salt & pepper
aleppo pepper flakes
1. Use a vegetable peeler to peel the cucumber and zucchini into ribbons. Discard the first 2 pieces which are usually skin only.
2. Cut the avo in half, remove the seed, scoop the flesh out and slice into 0.5 - 1cm half moons.
3. Chop the mint leaves
4. Assemble the salad in two layers: Curl & fold a mixed layer of cucumber and zucchini ribbons on the bottom of a shallow salad bowl or plate. Alternate between cucumber and zucchini. Then place avo slices evenly around in the gaps. Sprinkle mint leaves, squeeze half a lime, drizzle 1 tbs of pomegranate juice and sprinkle with seasonings. Then repeat with another layer.
Recipe notes:
- Sub Aleppo pepper for chilli flakes, or paprika
- The pomegranate juice I had left over from our Broccoli salad, but you could use some cranberry juice, currant juice or even a squeeze of orange. Just something to add a tart and fruit flavour that compliments the lime juice.
- This salad needs to be served and eaten fresh and does not keep well as the cucumber will go soft.
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