Plum, avocado and tarragon salad
Serves: 6 as part of a spread
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Plum, avocado and tarragon salad
Recipe by Leah Hyslop
Stone fruits work beautifully in savoury recipes as well as sweet - try this plum salad
Serves: 6 as part of a spread
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
334Kcal
Fat
27gr
Saturates
4gr
Carbs
16gr
Sugars
5gr
Fibre
4gr
Protein
5gr
Salt
0.5gr
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Ingredients
- 150g slightly stale ciabatta
- 7 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- ½ garlic clove, crushed
- 1⁄4 tsp fine sea salt
- 1 x 20g pack tarragon, leaves finely chopped (reserve some for garnish)
- 2 x 80g bags watercress, spinach and rocket salad
- 2 ripe avocados, stoned and sliced
- 6 plums, stoned and roughly sliced
- 50g pine nuts, toasted
Step by step
- First make the croutons. Preheat the oven to 200°C, fan 180°C, gas 6. Tear up the bread into small chunks and toss with 1 tablespoon of oil and seasoning. Spread out on a lined tray and bake for about 10 minutes, until golden.
- For the dressing, whisk the remaining oil, vinegar, lemon juice, garlic and salt together. Stir in the chopped tarragon.
- In a large bowl, toss the salad leaves, avocado slices and plums together. Add the dressing and toss well. Mix in the warm croutons and pine nuts, arrange on a platter and scatter with the reserved tarragon leaves.
