I was in Costa Rica last year and one of my favourite dishes was an avocado salad served on a yoga retreat and plantain chips which was readily available throughout the country. I was at the Subiaco market last weekend and they had some lovely green plantains so I got some to make my own chips at home. I made this zesty fresh salad to go with it for a South American inspired night. An abundance of basil in my garden was a blessing as it was key to create the perfect dressing.
Avocados are a good source of fat, protein and fiber. The monounsaturated fat and polyunsaturated fat it contains is a good fat for the body, helping to lower bad cholesterol and promote heart health and cardiovascular health. They contains high levels of vitamins such as B, C, D, K as well as potassium, offering a wide range of anti-inflammatory benefits. I've been indulging in avocado in my pregnancy helping me combat the nausea and hunger pains so wolfing this down was no problem at all!
Fresh Avocado Salad with Basil Oil Dressing
2 large avocados
1/2 red onion
2 TBS lemon juice
2 TBS sliced jalapenos
juice 1 1/2 lime
1 TBS olive oil
1/2 cup chopped coriander
3 TBS fresh basil oil dressing
pink Himalayan salt
Fresh Avocado Salad with Basil Oil Dressing
2 large avocados
1/2 red onion
2 TBS lemon juice
2 TBS sliced jalapenos
juice 1 1/2 lime
1 TBS olive oil
1/2 cup chopped coriander
3 TBS fresh basil oil dressing
pink Himalayan salt
1. Slice the onion into thin long slices
2. Combine the onions in a bowl with the lemon juice and a generous amount of salt
3. Use your hands and gently rub the onions. The combination of the salt and lemon juice removes the spicy bitter flavour and helps marinate the onions. After a few mins rinse with water and pat dry
4. Combine the onions with lime juice, japalenos, olive oil and chopped coriander in a large bowl
5. Slice the avocado into thin slices, gently fold the avocados and basil dressing into the bowl. I find the easiest way to cut the avocado is first in half, then peel the skin before slicing it
6. Refrigerate for 10 mins or so and serve cold
2. Combine the onions in a bowl with the lemon juice and a generous amount of salt
3. Use your hands and gently rub the onions. The combination of the salt and lemon juice removes the spicy bitter flavour and helps marinate the onions. After a few mins rinse with water and pat dry
4. Combine the onions with lime juice, japalenos, olive oil and chopped coriander in a large bowl
5. Slice the avocado into thin slices, gently fold the avocados and basil dressing into the bowl. I find the easiest way to cut the avocado is first in half, then peel the skin before slicing it
6. Refrigerate for 10 mins or so and serve cold
