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Cucumber, avocado and dill salad
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2 ripe avocados, diced
½ x 20g pack fresh dill
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
250g tub essential Waitrose Italian Ricotta
1. Halve the cucumber lengthways and deseed using a teaspoon. Cut into 1cm slices and place on a serving platter with the avocado and half the dill separated into fronds.
2. Whisk together the oil, vinegar and mustard and drizzle over the salad. Chop the remaining dill and add to the ricotta, season and spoon on top of the salad. Delicious with hot, griddled slices of ciabatta.
Typical values per serving:
3.5g fibre 7.9g protein
This recipe was first published in May 2014.
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