Food > Recipe Directory > Courses/Meal Type > Sides > Avocado Salad with Prickly Pear Sauce
Avocado Salad with Prickly Pear Sauce Recipe
Avocado Salad with Prickly Pear Sauce
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
| 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 |
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Source
Homemakers Magazine: April 2006
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