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Baby gem, courgette and avocado salad with grilled salad onion dressing
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3 salad onions, trimmed
2 limes, juice
½ small bunch coriander
½ small bunch mint
½ garlic clove
1 tsp honey
5 tbsp olive oil
3 courgettes, cut lengthways into 0.5cm thick slices
3 baby gems, pulled open
large handful (about 150g) radishes, quartered
1 avocado, cut into large chunks
1. Prepare a barbecue or heat a griddle over a high heat. Lay the salad onions on the hot barbecue or griddle; cook for 5-8 minutes until charred all over. Add to a small food processor with the lime juice, herbs, garlic and honey. Whizz until finely chopped, then add 4 tbsp oil in a steady stream. Season, tip into a bowl and set aside.
2. Rub the courgette strips lightly in the remaining 1 tbsp oil, then grill for a couple of minutes on each side, in batches if necessary, until lightly charred and tender. Season and rest on a plate.
3. Put the lettuce, radishes and avocado in a salad bowl and add the courgette. Pour over the dressing, toss gently and serve
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 709kJ
This recipe was first published in June 2018.