Avocado and
barley salad
Core 1 pt the
whole recipe (pumpkin seeds)
Serves 4
2 ripe
avocados
150g cooked
pot barley
100g
mangetout or sugar snap peas, trimmed
2 spring
onions, trimmed and finely chopped
1 small bunch
radishes, trimmed and sliced
1 tbsp
chopped fresh parsley
1 tbsp
pumpkin seeds (1pt)
150g mixed
salad leaves
Dressing
2
tsp olive oil
1 tsp freshly
squeezed lemon juice
Peel, stone
and slice the avocados and mix with the pot barley, mangetout or sugar snap
peas, spring onions, radishes, parsley and pumpkin seeds.
Divide the
salad leaves between salad plates and pile the avocado mixture on top.
Add 1
tablespoon of water to the salad dressing ingredients, mix together well and
spoon a little dressing over each salad. Serve immediately.
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