Serves 6
3 ripe avocados
1/4 pint (150ml) oil and vinegar dressing
2 dessert apples
3 tablespoons chopped walnuts
Halve and stone the avocados. Place each half, cut side down, on a work surface and run a knife point along the centre back, cutting the skin only. Peel back sections of skin and remove to reveal the green flesh, then cut crossways in 1/4 inch (5mm) thick slices. Put the slices into a mixing bowl and immediately spoon over the oil and vinegar dressing.
Peel, quarter and core the apples. Cut the apples crossways in 1/4 inch (5mm) thick slices. Add the apple slices and chopped walnuts to the howl and toss to coat in the dressing. Spoon on to six serving plates and serve.
Variation: Scoop avocado flesh from each shell. Chop flesh and mix with salad ingredients. Spoon salad into the avocado shells and serve.