According to my friend Elena, Central America has survived dictatorships, corruption and poverty thanks to the generous avocado. It staves off malnourishment and is versatile in what it lends itself to. Of course, the avocado might be a humble fruit in its native America, but elsewhere it is still somewhat exotic. Perhaps this is due to the richness of its soft, buttery flesh when ripe — which is why some people call it butter fruit. The avocado is a great traveller and particularly likes the Mediterranean, where it grows beautifully.
Preparation time: 15 – 20 minutes
1 ripe avocado
100 grams of fresh tender spinach leaves (washed)
30 grams of shelled pistachios
Salt and pepper to taste
I tablespoon of extra virgin olive oil
A sprinkle of sumac
A small drizzle of honey
- Place the pistachios in an oven preheated to 150C and leave them to roast for about 12 minutes, or until they turn brown.
- Shake any lingering drops of water off the spinach leaves and make a bed with them in a bowl.
- Peel the avocado and then slice lengthways. Places the slices on the bed of leaves.
- Peel and slice one and a half oranges into rough cubes over another bowl, making sure to catch any juice that drips. Make sure you remove all the pith from the slices of orange. Arrange them over the spinach and around the avocado.
- When the pistachios are done, remove them from the oven and sprinkle them over the salad.
- Extract the juice of half an orange and add this to whatever collected when slicing. Stir in the olive oil and the drizzle of honey. Add salt and pepper to taste. Pour this dressing over the salad.
- Add a generous sprinkle of sumac as a final garnish
Alternatives: Swap pistachios for walnuts. Swap the sumac for ras el hanout.
© Taste Trail Limited, 2014