Avocado Salad with Prickly Pear Sauce

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By: Andrew Chase

Choose ripe red prickly pears that give slightly when pressed. Their juice lends a pretty red colour, a fruity flavour and some body to the salad sauce. If prickly pears are unavailable, substitute 1/4 cup/60 mL freshly squeezed blood orange or orange juice. If you like, serve the avocados over a bed of shredded crisp greens, such as iceberg or romaine lettuce.

Ingredients

3 ripe prickly pears

2 tbsp (30 mL) lime juice

2 tbsp (30 mL) extra-virgin olive or vegetable oil

1/4 tsp (1 mL) salt

3 small or 2 large ripe avocados, sliced

1/4 cup (60 mL) finely chopped white onion

1 jalapeño pepper, seeded and minced

1/4 cup (60 mL) fresh coriander leaves

Preparation

Peel pears and quarter; using back of large spoon, push fruit through fine sieve into bowl. Discard seeds. Whisk in lime juice, oil and salt.

Arrange avocado slices on plate; spoon sauce over top. Sprinkle with onion, jalapeño and coriander.

Makes 8 servings.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	150
Protein	2 g
Fat (total)	13 g
Sat. Fat	2 g
Carbohydrate	9 g
Fibre	5 g
Sodium	81 mg
Calcium	3 % RDI
Iron	6 % RDI
Vitamin A	4 % RDI
Vitamin C	20 % RDI
Folate	19 % RDI

Also in this menu:

Mexican spring fiesta

Source

Homemakers Magazine: April 2006

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