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Avocado halves, White Bean and Sundried Tomato Salad

  • Prep: 20 minutes
  • Serves 4

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Recipe

  • 2 large ripe avocados
  • 30 ml (2 tbsp) avocado or olive oil
  • 125 ml (½ cup) spring onions, chopped
  • 30 ml (2 tbsp) salted capers, rinsed
  • Fresh basil leaves, to taste
  • 120 g / 250 ml (1 cup) pitted green olives, finely chopped
  • 2 cloves garlic, grated
  • 60 ml (¼ cup) red wine vinegar
  • 1 chilli, diced (optional)
  • 410 g can white beans, drained
  • 120 g / 250 ml (1 cup) marinated sundried tomato, chopped
  • 200 g cherry tomatoes, rinsed
  • Microgreens to garnish

Description

  1. Cut the avocados in half and remove the stones.
  2. Place the avocado oil, spring onions, capers, basil, olives, garlic, vinegar and chilli into a bowl and mix to combine.
  3. Mix the remaining ingredients together, in a separate bowl and spoon into the avocado halves, drizzle with the olive mixture.
  4. Serve with crusty bread.