Confetti Salad with Avocado
It was a hot night, I had sausages to barbecue for dinner. I needed to clear some space in the fridge for Christmas supplies, so it was a veggie drawer clear out salad. The secret to making a salad like this work is to cut all the ingredients to a similar size, and to have a similar amount of each. Then there need to be an element to meld the ingredients into a harmonious combination of textures and flavours. In this instance I have used avocado.
1 cup cooked rice
1/2 red capsicum, diced
1/2 carrot, diced
125 g snow peas, sliced
1/2 punnet snow pea shoots, tops only
2 spring onions, finely sliced
1 cob corn kernels, blanched
1/2 cup chopped basil leaves
1 avocado, chopped
Juice of 1/2 lemon
1 clove garlic minced with 1 teaspoon salt
2 tablespoons Parmesan oil
Freshly ground black pepper
Blanch the corn kernels then refresh in cold water and drain. Mix together the rice, diced capsicum and carrots, sliced snow peas and spring onions and the corn kernels. Toss through the chopped basil. Cut the avocado into chunks and toss in the lemon juice. Mince the garlic with the salt, add the oil and a good grinding of black pepper, add to the avocado then toss through the salad veg.
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4 comments on “Confetti Salad with Avocado”
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Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
the salad is so colorful, fresh and delicious, it makes me miss summer already ^^
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I love salad all year, no matter what the weather…..☀
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Really like the food photography on this page.
Greetings from north of the Arctic Circle.
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Thanks, I’m having fun with my camera, AND the food. We could do with some Arctic chill in Melbourne right now, it’s way way too hot for comfort!
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