Citrus and avocado salad

A lovely side to go with the stuffed peppers I posted yesterday.

This isn’t really a recipe, just a suggestion of lovely things that go together. In this case, grapefruit, orange, avocado, lime and green chilli. As you can see I’ve arranged the citrus and avocado quite prettily- but honestly, it’s a bit of a faff. If you’re not up for that, just gently toss the ingredients together in a bowl, being careful not to smush the avocado.

Serves 6

3 ruby grapefruits, peeled and segmented

3 oranges, peeled and segmented

2 avocados, halved and sliced

Flaked sea salt

1 lime, halved

2 green birdseye chillies, thinly sliced into rounds

1. Arrange the grapefruit, orange and avocado segments/slices on a platter as per pic.

2. Sprinkle with flaked salt, then squeeze over the juice of the lime. Finish with the sliced chillies.

I’ve kept things really simple here because I served it alongside peppers that were stuffed with prawns and chipotle and big on flavour. If you’re pairing it with something milder, try finishing it with a drizzle of chilli oil or a crunchy seed mix, as per below.

Here I’ve topped with a seed mix made from pumpkin seeds, black sesame seeds, and cumin. Mix them with a little oil, curry powder, maple syrup, salt, and pepper and toast in a hot pan until the seeds are golden and the spices are fragrant.

Happy Easter!