Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 42

This salad is perfect for the holiday season.

115g/4 oz/¾ cup hazelnuts or almonds

As required Chinese leaves

2 avocados

As required lemon juice

4 kiwi fruits

8 fresh lychees

4 tbs vegetable oil

1 tbs cider vinegar or wine vinegar

As required sea salt

As required freshly ground black pepper

1 small onion

1) Toast the nuts and set aside.

2) Slice the Chinese leaves to make a bed on a large platter or four individual plates.

3) Peel and cube the avocados, sprinkling them with lemon juice at the same time. Arrange on the bed of leaves.

4) Peel and slice the kiwi fruits and arrange with the avocado cubes.

5) Peel the lychees and cut into small pieces. Scatter them among the avocado and kiwi fruit.

6) Mix the oil and vinegar together and sprinkle over the salad. Season to taste.

7) Scatter the toasted nuts on top.

8) Chop the onion very finely and scatter over the salad. Serve.