Donald shows you how to make an herby, unforgettable salad packed with butter lettuce, avocado and tomato.
21/2 large firm and ripe avocados
1 head butter lettuce
200 grams cherry tomatoes, sliced in half
A good handful of coriander leaves
1 red onion, finely sliced
Sea salt and ground black pepper
Rapeseed oil, for brushing
For the dressing:
1/2 ripe avocado
A small handful of fresh chives
A small handful of cilantro leaves
2 tablespoons white wine vinegar
1 garlic clove
Juice of 1/2 lime
1 teaspoon hot sauce
Let's get Cooking...
Slice the avocados in half, remove the stone and scoop out the flesh.
Place one avocado half along with all the ingredients for the dressing in a food processor and blitz until smooth. You should be left with a runny dressing but if you find it becomes too thick, loosen with a few tablespoons of extra virgin olive oil.
Place a griddle pan over a medium high heat. Drizzle the remaining avocados with a little oil and then place on the pan to grill for 2 minutes either side or until they have deep char marks.
Remove from the pan and split the avocado halves in quarters.
Arrange the remaining salad ingredients on a serving platter and top with the grilled avocado quarters.