Happy New Year to everyone! I hope you have spent lovely holidays and a wonderful New Year’s Eve. I also hope you haven’t exaggerated with rich festive food and drinks, but if you did, switching to healthy and simple recipes might help you recover from the recent indulgences or at least make you feel better.
The avocado and walnut combination is a recent discovery, inspired by Shizuoka Gourmet’s blog, and to be precise, by his creative wife’s bentos. Her avocado, mayonnaise and walnuts salad looked appetising, simple and proved a very interesting combination of flavours and textures. Apart from the obvious crunchy texture, walnuts provide a slight bitterness, which counterbalances the mellow avocado taste. The cucumber I have decided to add lightened the dish without modifying the flavours. Apart from the wonderful flavour, this salad is packed with blood pressure-lowering potassium, anti-oxidants, has a high fiber content, vitamins and even though it does contain a dash of mayonnaise, it is a very pleasant change from the heavy dishes I have recently exaggerated with. In short, this simple salad is a delicious and healthy side-dish, ideal for this time of the year. Robert-Gilles, please thank your wife for one more culinary inspiration.
Before I pass to the recipe I would love to say how proud and happy I was to learn Ping from Ping’s Pickings has tested my simple Last Minute Crackers recipe, making gorgeous star- and tree – shaped crackers. Click here to see how wonderfully she used up her puff pastry cuttings. Thank you, Ping, for this New Year’s gift!
Preparation: 10 minutes
Ingredients (serves two as a side-dish):
10 cm fresh cucumber
5 walnut kernels (+more 2-3 for decoration)
1 tablespoon mayonnaise
Cut up the avocado and the cucumber into bite-sized pieces.
Chop up the walnuts.
Mix the mayonnaise, Tabasco, Worcestershire sauce, salt and pepper
Combine the sauce with the walnuts, cucumber and avocado.