Chicory, Avocado, Cherry Tomato and Walnut Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This is a simple salad with a very pleasant mixture of textures.


  • 3 chicory
  • 1 large avocado
  • Lemon juice, to sprinkle
  • 300g


Cut off the bases of the chicory and separate the leaves. Arrange the leaves in one large, fairly shallow dish or on individual plates if you prefer.

Cut the avocado in half lengthways, remove the stone and then slice the flesh lengthways. Sprinkle the avocado pieces immediately with lemon juice so that they won’t discolour. Arrange the avocado slices on the chicory leaves.