AvocadoSides & SaladsVegetarian

Avocado Salad with Gorgonzola Dressing

This is a delicious, super fresh and aromatic vegetarian salad full of healthy fats. Perfect to fuel your day!

Prep Time: 15 mins
Cooking Time: 0 mins
4 people

Used in this recipe

Ingredients

150g sugar snap peas, trimmed
1 bulb fennel
8 small vine-ripened tomatoes, quartered
Mixed salad leaves
2 ripe medium avocados
Black kalamati olives

Gorgonzola Dressing:

5 tbsp Filippo Berio Extra Virgin Olive Oil
2 tbsp red wine vinegar
115g gorgonzola cheese
Salt and pepper

Method

Bring a small pan of water to the boil, add the sugar snaps and boil for 1 minute only. Drain and place in cold water to cool.
To make the dressing, trim off the rind from the gorgonzola cheese before putting into a bowl along with the Filippo Berio Extra Virgin Olive Oil and red wine vinegar. Add salt and pepper to taste then mash together to break up the cheese.
Cut the drained sugar snaps in half lengthways then put into a bowl. Trim the top from the fennel, cut into quarters, slice thinly and add to the bowl with the tomatoes and salad leaves. Toss to mix then divide between four salad bowls.
Halve the avocados, discard the kernel from each and carefully peel away the thick skin. Cut into slices and add to the salads, scatter a few olives on top. Spoon the dressing over and serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.