Mesclun Salad with Pesto Avocado Recipe

Mesclun Salad with Pesto Avocado Cooking Recipes

Ingredients :

For Pesto

1/2 cup (3/4 oz / 25g) well packed basil leaves

1/2 cup (3/4 oz / 25g) well packed chopped arugula (rocket) leaves

2 oz (60g) pine nuts, toasted

2 cloves garlic, chopped

pinch sea salt

juice of 1 lemon

2 oz (60g) freshly grated parmesan cheese

1/2 cup (4 fl oz / 125ml) extra virgin olive oil


For Salad

2 ripe avocados

juice of 1 lemon

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

4 cups ( 2.5 oz / 75g) loosely packed mixed salad leaves (mesclun)

Method :

To make pesto: Place basil, arugula, pine nuts, garlic, salt, lemon juice and parmesan in a food processor. Process until well blended, about 15 seconds. With food processor running, gradually add the oil. Process until mixture has consistency of thick paste. Use a little less or a little more oil if necessary, to achieve right consistency. Spoon pesto into a screw-top jar and refrigerate until ready to use.

To make salad: Slice each avocado in half through stem, and remove pit and skin. Cut into 1-inch (2.5cm) cubes and place in a bowl. Add lemon juice and gently toss avocados in juice. Add 3 tbsp pesto to bowl and gently toss avocados until coated. (Store remaining pesto in refrigerator, and use for salads, pasta, sandwiches and sauces).

In a small bowl, combine balsamic vinegar and olive oil.

Place salad leaves in a serving bowl and drizzle with vinegar and oil. Add pesto avocado, toss and serve immediately.

Serves 4

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