Whenever I am at the supermarket, I just can't walk away from a ripe avocado. They are hard to come by and I am not one to plan a week ahead what I'm going to cook. I simply can't resist that elusive ripe avocado often surrounded by hard, green and inedible fellow friends, even if I'm not sure when I am going to use it. This salad was a result of one of those black gems I picked up at a neighbourhood supermarket. I adore this salad. It's deeply green, almost like an emerald gem. Green salads always hit a soft spot for me. French beans & edamame, asparagus & spinach... This particular combination is uncomplicated as it is made for each other.
Perfect for a weekday night dinner. Hardly any clean-up needed. And it contains 2 of my favourite salad ingredients: avocado and rocket salad. The creaminess of the avocado is balanced perfectly with the peppery, almost spicy rocket leaves. Squeeze a wedge of lemon juice, add a generous lug of extra virgin olive oil, crack some black pepper and sea salt over. Tart and salty, creamy and peppery. Wonderful tastes and textures culminating together in a bowl. Lovely with toasted baguette and a glass of crisp white. We had tomato salsa as well, which complemented perfectly.
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