Tricolore Salad


Having invested in a new vegetable table this spring we are just reaping the first harvest of fresh salad and rocket leaves which taste equisite picked straight from the garden and are packed with nutrition. Used as a base for an old favourite, try this spring version of tricolore salad (with leaves and avocado) which I serve with a homemade garlic and rosemary pizzette.


Serves 4

Ingredients: 4 large handfuls of mixed baby salad leaves and rocket 4 large beef tomatoes (or 8 medium ripe tomatoes) 2 ripe avocadoes, peeled and halved 350g good quality buffalo mozzarella 1 large bunch fresh basil leaves Salt & pepper to sprinkle

Dressing: 50ml balsamic vinegar 1 teaspoon Dijon mustard 150ml olive oil

Method: Lay out 4 dinner plates. Wash and prepare the salad leaves and place a good handful on each plate. Slice the tomatoes thickly and arrange over the salad leaves - 1 tomato per plate. Slice the avocado lenghthways and arrange over the tomatoes - 1/2 an avocado per person. Break the mozzarella into small chunks and distribute evenly over the 4 dishes. Break and scrunch the basil leaves to bring out the natural oils and scatter over the top. Sprinkle with a little salt and pepper to taste. To make the dressing put the balsamic vinegar and mustard into a bowl and whisk together. Add the olive oil slowly and whisk as you go, it should make a lovely thick dressing which you can just drizzle over the top of each salad. Enjoy with fresh crusty bread and benefit from the excellent source of vitamins, antioxidants, lycopene from the tomatoes and vitamin E from the avocado.

Kids: The Tricolore is the name of the Italian national flag which is red, white and green. Each of the main ingredients represents these colours - you could also call it Rainbow Tricolore Salad. It's another great way to benefit from the colours of fresh foods.

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