Serves: 6
INGREDIENTS
Salad
1 iceberg or cos lettuce
1 bunch watercress, thick stalks removed
100 grams snow peas, blanched
3 spring onions, thinly sliced
1-2 pink grapefruit
Dressing
½ cup flat leaf parsley
½ cup mint leaves
2 cloves garlic, crushed
1 long red or green chilli, seeds removed
zest and juice 1 small lime
1½ teaspoons cumin seeds, toasted
¼ cup sour cream
3 tablespoons avocado oil
1 ripe avocado
sea salt and freshly ground pepper
Garnish
1 tablespoon each flat leaf parsley and mint
2 tablespoons pine nuts, toasted
1 spring onion, thinly sliced
METHOD
Salad: Tear the lettuce into large chunks and arrange all the salad greens in a serving bowl. Peel the grapefruit with a knife, removing all the white pith. Cut the flesh from between the membrane and add the segments to the salad greens.
Dressing: Put the flat leaf parsley, mint, garlic, chilli, lime zest and juice, cumin seeds and the sour cream in a food processor and blend to a paste. Add the avocado oil and blend again. Peel and stone the avocado and roughly chop. Add to the food processor and pulse to form a smooth dressing. Do not over process as this can create a bitter flavour. Season.
Garnish: Roughly chop the herbs, pine nuts and the spring onion together.
To serve: Scatter the pine nut mixture over the salad and serve the avocado dressing in a separate bowl. Serve the salad alongside grilled fish and meat or add chunks of cooked tuna to make a light meal. The dressing can also be served as a dip with crackers.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.