Avocado Berries Salad with a lot of oomph! It has sharp flavours as well as sweet, a touch of the exotic along with every day salad ingredients. I have heaps of salad greens and all kinds of fruits and vegetables in the fridge after last weekends shopping binge, and not enough time to use them up. So I’ve put in many different items into this salad to give a delicious bowlful of contrasting tastes and textures.
Tiny table radish with its pink skin still on, green and red lettuces, cherry tomatoes running to all shades between yellow, orange and red, pale green avocado, paler cucumber, purple blue blueberries, the pink of the pomegranate, this Avocado Berry Salad is full of colour and flavours,
The Avocado Berries Salad is substantial enough to make a lunch, with some garlic bread or herbed bread to soak up the juices. I enjoy fruity salad dressings, and the sweetness of the jam in the dressing hits the tastebuds along with the sharp apple cider vinegar and lemon juice, the silky taste of good extra virgin olive oil, the contrasting textures of pecan nuts, goats cheese and pomegranate : every spoonful is delicious!
Quantities are not very important in this salad, and whatever I have listed out in the ingredients, except for those that make up the dressing, is indicative and you could mix and match as you like, Plenty of fresh greens, some berries, ripe avocado and red radish, some tomatoes of different levels of ripeness, and of course the lemony jammy dressing and a garnish of pomegranates are the main ingredients. The pok choy, peaches and cucumbers, can be left out if they are not in season or not otherwise available. Good quality fresh goats cheese will give the right slightly salty taste to offset the sweet ones.