Spicy Avocado Salad


1 cup cherry tomatoes, halved
1 cup avocado, chopped
3 cups chopped lettuce
2 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, chopped
3 red chillies, deseeded, slit and chopped finely (choose your favourite chilli for heat)
Balsamic vinegar
Extra virgin olive oil


Toss together all ingredients and drizzle with desired amount of balsamic vinegar and olive oil. Serve as a refreshing side dish, or take to work as a summer lunch (with a little punch!)

About Karen Foreman-Brown

Karen is a passionate foodie who has found herself in the kitchen (for pleasure and nutrition) much of her life. After cooking at one of Christchurch's most popular veget... View all posts by Karen Foreman-Brown

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