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Avocado & Cheese Salad      Veg  CD  ACC  English   25mins

Serves 4      Cold  Vegetarian  Fruit  Vegetables  Herbs  Nuts  Salads    Accompaniment    Gluten Wheat Free  Eggless  England  British  Europe



2 Ripe Avocados

250g/9oz Cheshire cheese

450g/1 lb Tomatoes

½ Large Cucumber

100g/4oz Blanched Almonds

6 Spring Onions, chopped

1 tbsp Fresh Thyme, chopped

1 tbsp Fresh Parsley, chopped

4 tbsp Olive Oil

2 tbsp White Wine Vinegar

1 tbsp Tomato Purée

1 Clove Garlic, crushed

A dash of Hot Pepper or Tabasco Sauce (check ingredients)

1 Lettuce





1. Peel and stone the avocados. Chop them into 12mm/½ inch dice. Chop the cheese, tomatoes and cucumber into pieces of the same size. Put all these into a bowl with the almonds, spring onions and herbs.


2. Beat the oil, vinegar, tomato purée, garlic and pepper sauce together and fold them into the salad.


3. Line a serving bowl with lettuce leaves and place the salad inside.




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Key techniques

Chop to – To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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