Follow the fun Rated 5 stars on
9319 1097
main menu

Christmas Salad with Avocado Cream

Creamy, dreamy avocado you’ll want to eat straight from the bowl!

December 18, 2017

Christmas Salad with Avocado Cream

Home  / Recipes  /  

Spanish salad with Avocado Cream

ingredients for six
2 x medium sweetcorn
300gm stringless green beans
250gm cherry tomatoes
⅓ cup toasted pepitas
avocado cream
2 x medium avocados
1 small lemon
50gm crème fraiche
2 handfuls basil leaves
3tsp sherry vinegar
1tsp Dijon mustard
¼ cup extra virgin olive oil

salt flakes and cracked black pepper


  1. Pre-heat BBQ to medium. Prepare salad components.
  2. Top and tail sweetcorn and peel off husk with silk. Brush with olive oil, season with a sprinkle of salt. BBQ turning as soon as each side is lightly charred. This will take around 10 minutes to complete. Keep lid closed to impart a light smoky flavour.
  3. Once sweetcorn is cool enough to handle, remove kernels from cob using a sharp knife.
  4. Bring a saucepan of salted water to a boil. Top and tail beans and cut into 4cm lengths. Simmer for 3 to 4 minutes, until just cooked and retaining a bit of ’bite’. Drain. Tip beans into large bowl of iced water to cool quickly, halt cooking and retain colour. Drain again once cool.
  5. Cut cherry tomatoes in half.
  6. Remove basil leaves from stalks. See notes.
  7. Place all above prepared ingredients in separate piles in large bowl. Salads stay perky if components are handled minimally.
  8. Peel avocadoes. Remove stone and scoop out flesh using a large spoon into food processor bowl. Squeeze lemon. Add 1 tablespoon juice along with crème fraiche, good pinch salt flakes and white pepper. Blend until just smooth. Taste and adjust with salt if needed to balance out sourness of lemon.
  9. Place all vinaigrette ingredients along with pinch salt and pepper in screw top jar. Place lid on and shake well to combine.
  10. To serve, toss vegetables with vinaigrette (chop basil leaves if large). Scrape avocado cream onto a platter and make a shallow well in centre. Pile on salad and scatter over pepitas.

cooks notes:

  • All salt used in our recipes is Murray River Salt Flakes. If using granular salt, cut down amounts accordingly.
  • Use asparagus in place of green beans.
  • Choose perfectly ripe avocadoes. If under ripe the taste can be insipid, if over they may be black inside and will discolour easily.
  • Do not pre-chop basil leaves as they will blacken quickly.

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!

back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Think cooking school!

Culinary Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Gift Vouchers

The perfect gift for lovers of cooking and food. Enjoy instant email delivery on purchase!

Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


Favourite Meal: