This avocado mash with pink ginger is great as a semi-dip to start with. It also makes an excellent lunch for one with a peppery salad. Eat with toast or pitta. The avocado and fresh pea salad recipe below is a lovely fresh accompaniment to sunny spring days.
This avocado mash with pink ginger
Ingredients
1 avocado
1 tablespoon pickled ginger, finely shredded
1 tablespoon olive oil
1 tablespoon soy sauce
Squeeze lemon juice
Salt (optional)
Method
1) Mash all the ingredients together to your preferred consistency
2) Adding a teaspoon of the pickling vinegar from the ginger if you like the flavour
3) Taste and scrunch in a little salt if necessary.
Soft lettuce, avocado and fresh pea salad
Ingredients
1 round lettuce, torn
1 large or 2 small avocados, peeled and sliced
200g ready-shelled fresh peas
For the dressing
75ml olive oil
Juice of ½ lemon
1 tablespoon dijon mustard
1 sprig mint, leaves picked and finely chopped
Salt and pepper
Method
1) Combine the lettuce, avocado and peas in a salad bowl.
2) Whisk together all the ingredients for the dressing and toss very well with the salad just before eating.
Joanna Weinberg has written cookery columns for The Times, Red and currently Conde Nast Traveller. She runs Kitchen Table Cookery School at The Talbot Inn, Mells, Somerset
Main image: Waitrose
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