Avocado salad with lemon mustard sauce

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


Lemon mustard sauce

1 tablespoon lemon juice

1 tablespoon tarragon vinegar

3 egg yolks

1 teaspoon French mustard

125 g butter, melted


1 large carrot

3 spring onions

2 avocados, sliced

1 mango, sliced

6 canned artichoke hearts, quartered

½ cup watercress leaves


1. To make Lemon Mustard Sauce: Combine lemon juice, vinegar, egg yolks and mustard in a blender or food processor bowl. With motor constantly operating, add hot, bubbly butter in a thin steady stream, processing until all the butter is added. Transfer to small bowl, cover with plastic wrap.

2. Cut carrot and spring onions into very fine strips, about 4 cm long.

3. Spoon sauce onto serving plates, arrange carrot and spring onion in the centre. Top with avocado, mango and artichokes, garnish with watercress.