Avocado Salad Dressed with Tomato Cream

Name: Avocado Salad Dressed with Tomato Cream
Yield: Serves 6
Ingredients: 6 ripe avocados; Assorted salad leaves; ¼ pint/140 ml good mayonnaise; ¼ pint/140 ml creamy fromage frais; 8 tomatoes; Lemon juice; Salt and lots of freshly ground black pepper; Salt and lots of freshly ground black pepper; 2 tbsp finely chopped parsley; 2 tsp very finely chopped red onion

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This salad has the dressing as a vital part of the dish. You really do need to use a red-skinned, mild onion for this – if you can’t, you can substitute finely sliced spring onions. The dressing can be made up ahead if you keep it in a covered bowl in the fridge.

Ingredients

Assorted salad leaves
6 ripe avocados
Lemon juice

Vegetarian
Gluten-free

Method

Arrange torn-up salad leaves on six individual plates. Peel the avocados, halve them and remove the stones. Slice each one thinly and arrange in a fan shape on top of the leaves on each plate. Brush the slices with lemon juice.

Put the tomatoes into a bowl and stab each one with the point of a knife. Pour over boiling water to cover them, and leave till you see the skins beginning to cu