Avocado and Mint Salad

An accompanying salad for pasta dishes.
2 ripe avocados
zest and juice of 1 lemon
1 bunch fresh mint
4 ripe tomatoes
1 cucumber
4 spring onions, trimmed
2 little cos lettuces
2 Tblsp olive oil
2 Tblsp balsamic vinegar
Chop into cubes the tomatoes, cucumber , spring onions, lettuce and mint.
Remove the stone and skin from the avocado and mash with the lemon juice.
Toss the salad with the avocado mix.
Place the olive oil and balsamic vinegar in a jar with a lid and shake to mix. Dress the salad.
Serve sprinkled with the lemon zest.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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