Follow up the first course with a refreshing avocado salad with lime dressing. This will refresh your palate ready for the richness of the main festive course.

Serves 6

1 crisp lettuce, finely shredded
50g watercress, washed and roughly chopped

½ cucumber, diced

1 red pepper, diced

1 bunch spring onions, sliced on the slant

2 avocado pears, peeled, stoned and diced

2 rings of pineapple (canned), cut into chunks

3 limes, juice only

1 clove garlic, crushed

3 tbsp olive oil

to taste salt and freshly ground black pepper

a handful fresh coriander, roughly chopped

1. Mix the shredded lettuce and watercress together and scatter over a serving platter.
   
   
2. In a bowl, mix the cucumber, pepper, spring onions, avocados and pineapple together and reserve.
   
   
3. Whisk the lime juice, garlic, olive oil, salt and pepper together to make a dressing. Add to the chopped vegetable mixture and mix well. Spoon over the lettuce and watercress and scatter the coriander over the top.
   
   
4. Chill the salad for about 30 minutes before serving.
   

Copyright © The Vegetarian Society’s Cordon Vert Cookery School 1999