Monthly Recipe

Tomato, Cucumber, Avocado Salad

Ingredients

  • 1½ cups of chopped tomatoes - I used cherry tomatoes
  • 1 cucumber - peeled and seeded then diced
  • 1 avocado - diced
  • 4 oz feta cheese - cubed
  • 2 tbs minced red onion
  • 1 handful parsley - minced - about 2 tbs
  • 2 tbs olive oil
  • 1 tbs red wine vinegar
  • 8 twists of black pepper from a pepper mill

Method

  1. Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
  2. Peel and seed one cucumber and dice. Add to bowl.
  3. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
  4. Cube feta and add to bowl.
  5. Add minced red onion and minced parsley to bowl.
  6. Whisk together olive oil, red wine vinegar and black pepper - pour over salad.
  7. Toss gently so the feta and avocado don't break up. Serve immediately.
  8. If refrigerating - keep the avocado aside and add before severing.

 

Fruit Salad with Orange-Vanilla Syrup

Ingredients

  • Orange-Vanilla Syrup
  • 1 cup sugar
  • Zest and juice of 1 orange
  • 1 vanilla pod
  • 4 pints strawberries, hulled and halved
  • 2 pints blueberries
  • 2 cups green grapes, halved
  • 2 cups red grapes, halved
  • Fresh mint leaves

Method

  1. Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar, then bring to a boil
  2. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
  3. Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together,
  4. Decorate with mint leaves and chill until ready to serve.

 

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