I normally make leaf salad since that’s what a salad meant to me, until I met this wonderfully harmonious avocado salad. Sweet tangerine, beetroot and avocado, what a smart combination! Salute to Samin Nosrat!
This highly-rated avocado salad recipe is learnt from the master cookbook, SALT, FAT, ACID, HEAT.
Samin teaches us how to combine different ingredients with avocado, and this one by far is my favourite!
She uses a rather time-consuming way to cook the beetroot — which kind of puts me off because I don’t want to spend an hour just to roast a beetroot. So I just cut it into wedges rather than keep it whole, and roast as usual. It turns out GREAT and SWEET!
The texture and flavour contrast really sings to me.
Creamy avocado, tender and earthy beetroot, with sweet and juicy tangerine, all cling with a light and bright lemon vinaigrette, what not to love?
The crispy fried up sardines also contribute a big part to this avocado salad, in terms of nutrient and added fatty meaty flavour.
Pair the salad with some silky soup and crusty bread, oh, what a delicious and filling lunch!
Avocado Salad Recipe
Colourful, bright and harmonious. Topped with grilled fish for protein boost. It’s a healthy perfect lunch for the weekdays.
Ingredients
Serves 2
- ½ ripe avocado
- 1 small beetroot
- 1 tangerine
- 150 g sardine fillets
Lemon Vinaigrette Dressing
- juice and zest from a ½ lemon
- 1 tsp red wine vinegar
- 2-3 tbsp extra virgin olive oil
- 1 small clove of garlic, crushed
- salt and pepper
- a small handful of parsley and mint, chopped
How to Make
- First, prepare the beetroot. Preheat the oven to 200ºC. Rub the beetroot with a vegetable brush until clean, and cut into wedges. Toss well with olive oil and salt. Bake in the oven for about 30 minutes or until tender.
- Meanwhile, peel and cut the tangerine crosswise into wheels. Place them on a plate.
- Mix all the dressing ingredients into a bowl and set aside.
- Season the sardines with salt and pepper. Warm a little oil in a pan over medium heat, pan-fry the fish until both sides have nice colour and cooked through. Set aside.
- While the beetroots are done, peel and cut the avocado into chunks. Scatter the avocado and beetroots around the tangerine. Top with the cooked sardines.
- Remove the garlic from the dressing, pour in the golden liquid into the salad. Enjoy!
