4 ripe avocados
175 g (6 oz) black (Concord) grapes (1 cup Concord grapes)
125 g (1/4 lb) 1 cup chopped walnuts
juice 1/2 lemon
juice 1/2 orange
3 tbsp (60 ml) olive oil
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
4 boxes cress (4 bunches Watercress (salad cress)) (2lb jar of sprouted alfalfa)
2 tbsp (30 ml) chopped tarragon
175 g (6 oz) black (Concord) grapes (1 cup Concord grapes)
125 g (1/4 lb) 1 cup chopped walnuts
juice 1/2 lemon
juice 1/2 orange
3 tbsp (60 ml) olive oil
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
4 boxes cress (4 bunches Watercress (salad cress)) (2lb jar of sprouted alfalfa)
2 tbsp (30 ml) chopped tarragon
method
1. Stone (pit), peel and chop the avocados.
2. Halve and seed the grapes.
3. Put the avocado and grapes into a bowl with the walnuts.
4. Mix together the lemon and orange juices, oil, garlic and pepper.
5. Arrange a bed or cress, alfalfa sprouts or watercress, on a serving dish, pile the salad on top and scatter over the tarragon.
6. Serve with a burghul (bulgar) salad or with wholemeal scones (whole grain biscuits) for a main course
2. Halve and seed the grapes.
3. Put the avocado and grapes into a bowl with the walnuts.
4. Mix together the lemon and orange juices, oil, garlic and pepper.
5. Arrange a bed or cress, alfalfa sprouts or watercress, on a serving dish, pile the salad on top and scatter over the tarragon.
6. Serve with a burghul (bulgar) salad or with wholemeal scones (whole grain biscuits) for a main course
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