Avocado and Cabbage Salad
Cook Time 20 minutes
Servings 4 as a side
Ingredients
3 tbsp grapeseed oil, plus extra for frying
1 tbsp extra virgin olive oil
¾ cup fresh breadcrumbs
4 anchovies, chopped
2 ripe avocados, quartered
¼ red cabbage, shredded
¼ Spanish red onion, thinly sliced
¼ cup grated pecorino
¼ cup walnuts, chopped
Zest and juice ½ lemon
Salt and pepper
Method
Heat 3 tablespoons of grapeseed oil in a small pan and toast off breadcrumbs until golden. Remove off heat and crumble in anchovies and walnuts.
Whisk together lemon zest and juice, pecorino and extra virgin olive oil with a pinch of salt and pepper.
Toss the onion followed by the cabbage with the dressing. Now gently fold through avocado wedges.
Garnish with anchovy crumbs.