Spring avocado salad with chilli and orange dressing

Avo & Citrus, a match made in heaven! A fresh green Spring salad with creamy avocado, shavings of parmesan cheese, dressed in a sweet orange and chilli dressing, with hints of smoked paprika.


Cooking Methods

  • Blending



    150g rocket leaves
    100g mixed lettuce leaves
    12 cherry tomatoes, halved
    1 spring onion, finely sliced
    1/2 cup baby green peas, blanched
    3 avocado's, quartered, skin and pips removed
    3/4 cup parmesan cheese shavings
    Freshly ground salt and pepper


    Juice and zest of 1 orange
    1 tsp dried chilli flakes
    1/2 tsp smoked paprika
    Pinch of salt and black pepper
    2 tbsp extra virgin olive oil


    Using your hands, toss the rocket leaves and mixed lettuce leaves together in a large, wide serving bowl.
    Dot the cherry tomatoes, sliced spring onions and green peas around the bowl.
    Nestle the avocado quarters into the leaves and sprinkle the parmesan cheese shavings over the salad.
    Season with freshly ground salt and pepper.
    Mix all the ingredients for the chilli and orange dressing together in a small bowl.
    Pour the dressing over the salad and serve.


Simply leave out the cheese to a flavoursome vegan salad.

Or add some roast chicken, if you’re a meat fan.

Savanna Chicken with Toasted Ciabatta