Avocado, chicken and pawpaw salad with yellow pepper sauce

Recipe from: 10/13/1999 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 2
    large, ripe avocado pears, halved, peeled and stoned
  • 1
    small pawpaw or papino, peeled, seeded and cubed
  • 400
    g
    chicken breasts, cooked and shredded
  • 30
    g
    rocket, washed
  • 1
    cucumber, cut into long sticks
  • SAUCE
  • 1
    large yellow sweet pepper, halved, seeded and membranes removed
  • 60
    ml
    red wine vinegar
  • salt and milled pepper
  • 30
    ml
    canola or olive oil
  • 10
    ml
    warm water
 

Method

 
SAUCE: Place all ingredients in a blender and blend well. Refrigerate for up to 3 days, tightly covered. Place each avocado half on a side plate. Pile remaining salad ingredients on avocados. Pour sauce over and serve.
 

 

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