A friend saw me posting lots of photos of avocado salads and said to me "what avocados should I buy cos all the ones I had in the past weren't really nice." Over here, you can get South African, New Zealand, or Australian Hass, and in my experience, the Australian Hass are consistently good. After that piece of advice, I got a Facebook message from my friend thanking me for the tip. Definitely my pleasure.. yet another avocado lover is born!
So here's another avocado salad from my kitchen. Hubby bought me a jar of anchovy fillets in olive oil when we were doing our Christmas shopping (in case I needed it someday) so I decided to add it into my avocado salad. The salad consists of 1 ripe avocado, cherry tomatoes, some butterhead lettuce leaves, boiled egg and anchovy fillets (best to mash it up and spread it around the salad as it's quite salty if you try eating a whole fillet on its own).
Avocado salad with anchovy & egg
I do love how the saltiness of the anchovies complimented the rest of the salad. And this definitely bodes well with meeting my weight loss target for 2015.
Avocado Salad with Anchovy & Egg
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes (for egg)
Serves 1 or 2 as side salad
1 ripe avocado
1/4 lemon or 1 calamansi lime
3-4 cherry tomatoes, halved
4-5 butterhead lettuce leaves, halved
1 boiled egg, quartered
2-3 anchovy fillets in olive oil, light mashed
1 tsp olive oil from anchovy fillet jar (optional)
Salt and freshly ground pepper
For the dressing
1 tbsp extra virgin olive oil
1/2 tbsp white balsamic vinegar
1. To pit the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove. Peel off skin. Squeeze lemon juice (or calamansi lime juice) all over to avoid discoloration. Chop the avocado into bite-sized chunks. Season with salt.
2. In a bowl, place olive oil and balsamic vinegar and whisk well. Season dressing with salt.
3. Arrange lettuce, avocado and tomatoes in bowl, then drizzle over dressing. Top with boiled egg and anchovies. Drizzle over the olive oil from anchovy fillet, if using. Ground some black pepper and serve.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)