Avocado and kiwi salad


  • Serves 4 people

"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."

  • 3 kiwifruit, peeled and cut into bite-sized pieces
  • 1 ripe avocado, cut into bite-sized pieces
  • 110 gm (½ cup) green olives, such as Sicilian, pitted
  • 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
01   For lemon dressing, whisk ingredients in a bowl, season to taste.
02   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.
NoteLemon verbena and marigold are available at nurseries.
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