Name: Beau Clugston’s avocado and kiwi salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 kiwifruit, peeled and cut into bite-sized pieces; 1 ripe avocado, cut into bite-sized pieces; 110 gm green olives, such as Sicilian, pitted (½ cup); 1 tbsp salted capers, rinsed well and drained; 2 heaped tbsp mixed (loosely packed) small lemon verbena leaves and marigold petals (optional; see note); Lemon dressing; 1½ tbsp olive oil; 2 tsp lemon juice; 1-2 tsp finely grated lemon rind

Beau Clugston’s avocado and kiwi salad

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

“When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales – so many avocados that you can buy them from honesty boxes on the side of the road,” says Clugston. “It’s just really good done simply, but with a taste of everything – salty, sweet, fruity. It’s also great served with caviar.”

Ingredients

3 kiwifruit, peeled and cut into bite-sized pieces

1 ripe avocado, cut into bite-sized pieces

110 gm green olives, such as Sicilian, pitted (½ cup)

1 tbsp salted capers, rinsed well and drained

2 heaped tbsp mixed (loosely packed) small lemon verbena leaves and marigold petals (optional; see note)

Lemon dressing

1½ tbsp olive oil

2 tsp lemon juice

1-2 tsp finely grated lemon rind

Method

Main

1.For lemon dressing, whisk ingredients in a bowl, season to taste.

2.Combine salad ingredients except lemon verbena and petals in a bowl. Add dressing, season to taste and toss gently to coat. Transfer to a platter or serving plates, scatter with lemon verbena and petals, and serve.

Lemon verbena and marigold are available at nurseries.
Notes

Beau Clugston

Recipe / styling by Lisa Featherby

Styling by Kirsten Bookallil

Ingredients

Method

Main

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