If the salad is not to be served straight away, sprinkle the avocado with lemon juice or the flesh will discolour.
ingredients
serves 4
2 zucchinis, grated
2 avocados
2 ripe eating pears
1 large carrot
For the dressing
1 cup low fat natural yogurt
4 tbsp reduced-calorie mayonnaise
grated rind of 1 lemon
8 - 10 chives, snipped
2 tbsp chopped fresh mint
ground black pepper
4 mint sprigs, to garnish
method
1. Pile the grated zucchinis on to four individual serving plates.
2. Cut the avocados in half, then remove the stones and peel. Slice each half lengthways. Core and slice the pears. Arrange avocado and pear slices on top of each zucchini salad.
3. Peel the carrot, then use the peeler to peel off fine ribbons.
4. Make the dressing. Mix the yogurt and mayonnaise together in a bowl, then stir in the lemon rind, chives and chopped mint. Season with I pepper. Drizzle some of the dressing over each salad and garnish with a mint sprig. Serve immediately.
