Avocado, Mango and Blue Cheese Salad

  

I feel a bit condescending explaining how to make a salad, it’s a salad, it’s not exactly difficult. I was using up stuff I had bought and forgotten about so I wasn’t really expecting a post worthy recipe, everything was telling me blue cheese and mango didn’t go but if I didn’t use it today it would probably get thrown out so I ignored the voices in head asking me what I was thinking and went ahead and did it anyway; hey! living on the edge!……. surprisingly it was super yummy! 

Instead of my usual lashings of salad cream I whipped up a dressing of natural yoghurt and Harissa. I loved the burst of zing the Harissa added; it complimented the mango perfectly.

Ingredients

  • Salad leaves
  • Cucumber
  • Tomatoes
  • Spring onions
  • Quarter mango
  • 1 avocado
  • blue cheese (I used blacksticks blue)
  • 2 tbsp Natural yoghurt 
  • 1 tsp Harissa paste

 

Method

There is no special method to this, I don’t think there really is to any salad, it’s all about the ingredients, it really doesn’t matter how to chop/slice them so you’ll notice that I haven’t put quantities of salad ingredients on here as you can just chop up what you need/want and chuck it in a dish. If you like tomatoes (like me) add a few more in, if you don’t love cucumber, leave it out – it’s totally up to you! One thing I will say though is crumble the cheese between your fingers so it breaks up quite small as large bits of blue cheese can sometimes be a bit much (and that’s coming from an avid cheese lover!) . 

Put the yoghurt in a separate bowl and plop the Harissa on top, give it a little stir but not too much, you want some of the yoghurt to have more Harissa in than others, then drizzle the dressing over. Obviously if you are doing this for more than one person you will need more dressing – this amount was just for me. Enjoy.

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