Caramelised Lime & Avocado Chopped Salad Recipe

Caramelised Lime & Avocado Chopped Salad

Prep: 15 mins

Cook: 5 mins

Caramelising limes sweetens them up without losing that sour zing. With cooling, creamy avocado and crunchy radishes, this is an irresistably easy chopped salad.

This recipe is in the recipe box:

See this week's box

362 kcal
(per portion)

Ingredients you'll need

1 avocado
1 lime
1 tsp coriander seeds
1 red onion
250g cherry tomatoes
250g bunched radishes
A handful of coriander, leaves only

From your kitchen

1 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Zest the lime into a bowl. Slice off the skin and pith with a sharp knife. Squeeze any juice from the skin into the lime zest bowl. Chop the lime into chunky segments. Set aside.
2.
Heat a frying pan over a medium heat. Toss in the coriander seeds and toast for 1-2 mins till fragrant. Tip into a bowl and set aside.
3.
Turn the heat down low. Pour 1 tbsp oil into the pan. Add the lime segments. Fry for 30 seconds-1 min till lightly caramelised. Tip into the lime zest bowl, along with any pan juices. Stir in a pinch of salt and pepper.
4.
Peel, stone and roughly chop the avocado. Peel and thinly slice the onion. Halve the tomatoes. Trim the leaves off the radishes (see our tip about the leaves). Quarter or halve the radishes. Combine all of the vegetables in a large mixing bowl.
5.
Tear the coriander leaves into the salad. Add the toasted coriander seeds, caramelised lime segments and their juices. Toss to mix. Pile the salad onto plates and serve.
6.

Tip
Leaf it out
radish leaves have a peppery flavour and are packed with flavour. You can add them to this salad (this will affect the nutritional information) or turn them into pesto by blitzing them with pine nuts, garlic, olive oil and Parmesan (or breadcrumbs for a vegetarian pesto).

This recipe is from

See this week's box

My account