Spiced Avocado Salad with Zesty Ricotta
- 2 large avocados
- 4 baby cucumbers
- Zest and juice of one lemon
- 1 red chilli
- ¼ of a red onion
- ½ cup fresh dill leaves
- 1 tbsp extra virgin OO
- 1 cup ricotta
- 1 tbsp chilli oil
- 2 tbsp extra virgin OO
- 1 tbsp honey
- 1 tbsp red wine vinegar
- Juice of half a lemon
Mix the ricotta in a bowl with the zest and juice of 1 lemon, stir in 1 tbsp of extra virgin OO. Set aside.
Slice the avocados in half and remove the pip and skin, slice each half into 6 pieces.
Slice the baby cucumbers on the diagonal into roughly 1cm thick pieces.
Thinly slice the onion and chili.
Mix together the dressing ingredients.
Now start layering the salad. Start with the avocado, then the cucumbers and onion. Dot over the ricotta, then pour half the dressing over the top of this (put the remaining dressing in a ramekin and people can add more as they wish) Finally top with the sliced chilli and dill leaves.