ingredients
1 firm but ripe avocado
1 firm but ripe pear
2-3 handfuls mixed green salad leaves (I used cos and buttercrunch lettuces)
2 tablespoons pistachio nuts
Dressing
3 tablespoons olive oil
1 tablespoon chopped pistachio nuts
1 clove garlic, crushed
1 tablespoon lemon juice or white wine vinegar
½ teaspoon dried tarragon
sea salt and freshly ground pepper
Method
Serve with One Pan Chicken Meatballs and Roasted Tomato Sauce.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Halve and pit the avocado. Cut into 1 cm thick slices. Halve, core and thinly slice the pear.
Put the salad greens, avocado and pear in a large bowl and gently toss with the dressing. Transfer to a serving platter and scatter with pistachios.
