Two Pear Salad
- 2 large ripe pears
- 2 large ripe avocados
- juice of half a lemon
- 4 tbsp olive oil
- sea salt & freshly ground black pepper
- 40g watercress
- Peel and core the pears, then slice them thinly long ways. Halve and peel the avocados, remove the stone and cut into long thin slices too.
- Drizzle generously with the lemon juice and olive oil. Season with salt and pepper.
- Put a few watercress leaves on each plate, then arrange pear and avocado on top.
Adapted with kind permission from Rose Elliot’s ‘Vegetarian Christmas’. ©1992 Rose Elliot. Published by HarperCollins Publishers Ltd.