An avocado salad recipe from Christine Thornton in Glasgow for Come Dine With Me
1. First make the dressing by whisking the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved. Gradually whisk in the oil.
2. Cut the avocados in half and remove the stones. Cut the avocado halves in half again, so that the peel can be removed easily by starting it off with the point of a knife. Cut the flesh into thin sections and place in a bowl. Pour the dressing over. Cut a slice from top and bottom of the grapefruit and orange so that they stand flat on a board. Cut downwards, in narrow strips, to remove peel and pith. With a sharp knife cut between the segment membranes to remove the flesh, working over the bowl containing the avocado so that no juice is wasted. Add the grapefruit and orange segments to the bowl.
3. Arrange the avocado, citrus fruits and dressing on individual serving dishes or plates and garnish with sprigs of mint.
Recipe from New Cookery Year, Readers Digest
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