A bright, sunny winter salad that turns good old guacamole into something you can eat in the cooler months, spiked up with a jalapeno salsa vinaigrette.
2 ripe but firm avocados
6 leaves radicchio, torn
4 small whole pickled beetroot, drained and halved
half red onion, finely sliced
150g feta cheese, finely crumbled
2 tbsp pumpkin seeds (pepitas), toasted
coriander, oregano or parsley, for serving
1 lime, for serving
corn chips for serving
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tomato, finely diced
half red onion, finely diced
2 slices pickled jalapeno chillis, minced
sea salt and pepper
2 tbsp lime juice
1. In a bowl, combine the ingredients for the salsa vinaigrette. Assemble the remaining salad ingredients.
2. Halve the avocados, stone and peel, and slice lengthwise. Coat in the vinaigrette and set aside.
3. To assemble, coat the radicchio leaves in the vinaigrette, and arrange the leaves on a serving platter with the avocado, beetroot and red onion. Scatter with feta and pumpkin seeds and coriander, oregano or parsley, and spoon the remaining salsa vinaigrette thickly over the top. Serve with lime wedges and corn chips.
Serving suggestion: alongside my ultimate chilli con carne
Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook.