• 4servings
  • 377calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 garlic cloves , sliced

  2. olive oil

  3. 3 ripe avocados

  4. 200g mixed green leaves such as watercress or rocket

  5. 4 sliced tomatoes

  6. 4 palm hearts , cut into strips

  7. 50g turtle beans or black kidney beans , cooked

  8. 2 tbsp sherry vinegar

  9. half a shallot , chopped

  10. a dash of Worcestershire sauce

  11. 5 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Blend all the ingredients for the dressing except the oil in a food processor on a slow speed. Add the oil slowly, with the motor running, to make an emulsion.

  2. Heat a pan over very low heat, add the garlic and enough oil to cover. Cook until golden brown and crisp. Drain.

  3. Peel the avocados, remove the stones and slice. Toss the mixed leaves with some of the dressing.

  4. Layer the tomato, avocado and leaves on 4 plates, adding some of the dressing to each layer. Sprinkle the crunchy garlic and the palm hearts on top.


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