Avocado Salad

Avocado Salad
Serves/Makes: 5
  • 2 avocados
  • 1 small head cos lettuce
  • 1 bunch spring onions
  • ½ cucumber


For the dressing    

  • 4tbsp juice
  • 1tbsp Thai fish sauce
  • 1 small fresh bird-eye chili, deseeded and finely chopped
  • 1tbsp sugar
  • 1 clove garlic, crushed
  • 2tbsp fresh coriander, chopped
  • 1tbsp fresh mint, chopped
  • 4tbsp fresh coconut, coarsely shredded and toasted
  • Tear (or roughly shred) the lettuce leaves, and place them in a large salad bowl.   Do not cut them, or you will bruise them.
  • Trim the spring onions and thinly slice them diagonally.   Add them to the salad bowl.  
  • Using a vegetable peeler, shave thin slices along the length of the cucumber, and add to the salad bowl.  
  • Place all the ingredients for the dressing in a screw-top jar.   Close the lid tightly, and shake vigorously until thoroughly mixed.  
  • Peel the avocados and slice them. Place the slices on the salad.  
  • Pour the dressing over the salad, and toss well to coat the leaves evenly.   Sprinkle the coconut over the salad, and toss in lightly just before serving.