Looking for the perfect starter to kick off a feast? Look no further than this quick and easy avocado dish. Served with crispy prosciutto, it’s full of flavour.
- Serves4
- Cook time5 minutes
- Prep time10 minutes
Ingredients
- ⅓ cup crème fraîche or sour cream
- 2 tbs buttermilk
- 2 tbs fresh lemon juice
- 1½ tbs extra virgin olive oil, divided
- 1 spring onion, finely chopped
- 2 prosciutto slices, halved crossways
- 2 ripe but firm Hass avocados, halved, stoned, peeled
- 30g (2 loosely packed cups) baby rocket leaves
- 2 red radishes, shaved into rounds on a mandolin
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare the barbecue hot plate and grill for high heat. In a medium bowl, whisk the crème fraîche or sour cream, buttermilk, lemon juice, 1 tbs of the oil and the spring onion. Season the dressing to taste with salt and freshly ground black pepper.
Step 2
Add the prosciutto pieces to the hot plate and cook for about 1 min each side or until the prosciutto has rendered its fat and is crisp. Set the prosciutto aside on a piece of kitchen paper to drain any excess fat.Step 3
Brush the avocado halves with the remaining ½ tbs oil and season with salt. Place the avocado halves, cut-side down, on the barbecue grill. Cook for about 1½ mins or until char marks form. Using a thin metal spatula, carefully turn the avocado over and cook for a further 1½ mins or until warmed through. Set the avocados aside briefly.
Step 4
Divide the rocket and radish among 4 plates. Top each salad with an avocado half. Fill the avocado with some of the dressing and drizzle more around the salads. Garnish with the crispy prosciutto and serve.