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Mixed Nut and Seed Platter

ingredients

1 large ripe avocado
1/2 medium sized pineapple
30 ml (2 tbls) olive oil
15 ml (1 tbls) tarragon vinegar
1 small clove garlic, crushed with a pinch sea salt
freshly ground black pepper
2 oz (50 g) 1/4 cup melon seeds

for the second salad

350 g (3/4 lb) tomatoes
4 large sticks celery
1/2 x 1 lb (450 g) jar sprouted alfalfa seeds (or two boxes salad cress (Watercress (salad cress)))
25 g (1 oz) currants
15 ml (1 tbls) chopped basil (or parsley)
30 ml (2 tbls) olive oil
15 ml (1 tbls) white wine vinegar
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
2 tbls (50 g) 2 oz blanched and split almonds

to serve

1 large lettuce
225 g (1/2 lb) 1 1/3 cups curd or yogurt cheese

method

1. Peel the avocado. Cut it into thin lengthwise slices and then into 2 cm (3/4 in) pieces.

2. Cut the pineapple into 2 cm (3/4 in) chunks. Put the pineapple and avocado into a bowl.

3. Beat the oil, vinegar, garlic and pepper together and fold them into the salad.

4. Finely chop the tomatoes and celery. Put them into a bowl with the alfalfa, currants and basil.

5. Beat the oil, vinegar, garlic and pepper together and fold them into the salad.

6. Arrange a bed of lettuce leaves on 4 large meat plates.

7. Put the pineapple salad on one side of the plates and the tomato salad on the other.

8. Scatter the melon seeds over the pineapple salad and the almonds over the tomato.

9. Put a portion of cheese in the centre of each plate.

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