Avocado and Kiwi with Walnuts Salad

Thank  you Marina for giving me this recipe.
2 tbsp raspberry vinegar
4 Tbsp olive oil
1/4 tsp caster sugar
1 tsp dried culinary lavender
1/4 tsp salt
2 avocados
4 kiwi fruits
50 g walnuts, chopped
salt and pepper to taste
150 g rocket
Brioche, sliced and toasted
Mix together the vinegar, caster sugar and oil.
Grind the lavender, salt and pepper together and add to the vinaigrette.
Peel and dice the avocados and kiwis. Mix in the chopped walnuts.
Line 4 plates with the rocket. Fill the rocket with the mixture and pour over the vinaigrette.
Serve with the toasted brioche.
Serves 4 people as a meal.
If served as an accompanying dish place the rocket in a serving bowl and the mixture and vinaigrette on the top.


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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