2 cucumbers, trim ends, peel, deseed and roughly chop
1 avocado, scooped out
½ C mint leaves
½ C parsley leaves
2 spring onion stems, trimmed
½ C water
1 lemon juiced (zest off for crumb)
1tsp sea salt
½ C natural yogurt, unsweetened
½ C blanched almonds
2 garlic cloves, peeled
Zest of 1 lemon
1 Tb olive oil
½ tsp. salt
Place all soup ingredients in a food processor. Blitz until smooth. Taste for seasoning and adjust if required. Pour into a jug and refrigerate for at least 1 hour to chill.
Blitz crumb ingredients in food processor until combined. Spread on a tray and bake at 180° for 10min or until golden.
To serve, pour soup into cups, glasses or bowls and top with crumb mix.
Serves 4 bowls or 8 small cups
I love this substitute mayonnaise!
It’s also great with other salads or as a dipping sauce.
1 fennel bulb, trim ends and discard any tough outer layer, keep top leaves for garnish
¼ red cabbage
1 granny smith apple
1 avocado, remove stone and scoop flesh out
Handful mint leaves, reserve some for garnish
3 Tb lemon juice
1.5 Tb olive oil
3 Tb water
good pinch of sea salt
Cut fennel in half to remove core. Slice fennel, cabbage and apple finely.
A mandolin works well.
Coat apple with 1Tb lemon juice and combine ingredients in a bowl.
For the mayonnaise place avocado, mint, remaining lemon juice, olive oil, salt and water in food processor/mixer. Blitz until combined; add extra water if consistency is too thick.
Coat salad well with mayonnaise and top with herb leaves to serve.
Avocados only ripen once picked, so they are hard when fresh.
Once the stem comes out easily they are ready to eat.