YMCA Healthy Living Magazine, powered by n4 food and health (Autumn 2015) - Page 9

Nutritional information per serve: • • • • • • • • • Energy: 2,370kJ Total fat: 59g Saturated fat: 11g Monounsaturated fat: 38g Protein: 4g Fibre: 6g Total carbohydrate: 4g Sugars: 3g Sodium: 440mg AVOCADO AND TOMATO SALAD Serves 4 Ingredients 2 avocados, halved with skin removed 1 lemon, juiced 3 Roma tomatoes, quartered, deseeded, finely diced ½ bunch shallots, finely sliced 1 Lebanese cucumber, halved lengthways, deseeded and finely diced ¼ cup basil leaves, roughly chopped 1 bunch rocket leaves, rinsed ½ cup baby black olives Dressing: 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 2 cloves garlic, crushed ½ cup extra virgin olive oil Sea salt and freshly ground black pepper to taste Method 1 Combine dressing ingredients in a small jar with lid and shake well. 2 Place the tomato, shallots, cucumber and basil in a small bowl; add the dressing and mix to combine. 3 Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 2mm to 3mm slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the four avocado halves. Garnish with rocket leaves and black olives. Discover more avocado recipes at www.avocado.org.au AUTUMN 2015 YMCA HEALTHY LIVING MAGAZINE 9