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On the Menu - January 2016

The zing of citrus fruits compliments the hazy days of summer beautifully, and never more so than when it's combined with garden fresh produce in cool, refreshing salad. 

These salads can be teamed with barbecued meat, chicken or fish or served as a complete meal on their own. However you enjoy them, they'll be fresh and tasty, full of the flavours of an Australian summer.
Citrus Avocado Salad

Ingredients:
1/2 cup light olive oil
3 tbsp White wine vinegar
1 tsp sugar
1/2 tsp salt
2 ripe avocados, peeled and sliced
8 cups fresh salad greens
2 oranges, peeled and sectioned
1 grapefruit, peeled and sectioned
1 pear, cored and thinly sliced
1 cup green grapes, cut in half
1/4 cup chopped walnuts
 
Method:
In a small bowl whisk together the oil, vinegar, sugar and salt, then add avocados and toss together very gently – you don’t want to bruise or break up the avocado. 
In a large salad bowl, toss remaining ingredients together. 
Pour the avocado mixture from the first bowl over the salad and gently toss to coat. 
Serve immediately.
​Red and Green Super Salad
Ingredients:
2 large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2 ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 red capsicum, diced
4 spring onions, sliced
1 tbsp local honey
2 tsp soy sauce
2 tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup craisins
salt and pepper to taste
mixed lettuce for serving
 
Method:
Put the grapefruit segments, avocado pieces, capsicum and onions in a large glass bowl.
In a separate bowl, whisk together the honey, soy sauce and olive oil until frothy, then immediately pour into bowl and toss together.
Add the pistachios and craisins and toss lightly. Season to taste.
Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and serve immediately.
Will serve 4.
Asian Snow Pea Salad
Ingredients:
500g fresh garden snow peas, washed and strings trimmed off
1/2 cup carrots, cut into very thin strips
1/2 cup red capsicum, cut into very thin strips
1/2 cup sliced water chestnuts, drained 
2 tsp sesame oil 
1 tbsp grated fresh ginger root
1/2 cup sliced mushrooms, your choice
2 garlic cloves, crushed
1/8 tsp red pepper flakes (optional – I leave this out)
1 tbsp soy sauce 
1 tbsp brown sugar 
1 tbsp oyster sauce (optional, may substitute with 1 tbsp more soy sauce) 
salt to taste
Sesame seeds for garnish
 
Method:
Fill a large bowl with ice and water and set in sink.
Fill a large pot with water and bring to a rapid boil.
Prepare snow peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
Put prepared peas into a large salad bowl with the carrots, red capsicum and water chestnuts. Cover and keep cool.
To prepare the dressing put the sesame oil in a frying pan over medium heat, add ginger and mushrooms and sauté until fragrant, about 2 to 3 minutes.
Stir in the garlic and red pepper flakes (if using) and cook an additional 1 minute.
Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired.  Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.
Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.