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Pear and Rocket Salad with Avocado, Parmesan and Fried Shallots

A delicious salad of juicy pears, creamy avocado and rocket leaves, garnished with shaved parmesan and fried shallots
Prep Time5 minutes
Servings: 4 people
Author: Amanda

Ingredients

  • 3 cups rocket leaves rinsed and dried
  • 1 pear washed and sliced finely
  • 1 large ripe avocado
  • 1/3 cup shaved parmesan
  • 1 handful fried shallots
  • juice of 1/2 lemon

Dressing

  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • sea salt to taste
  • black pepper to taste

Instructions

  • Place the sliced pear in a small bowl with the lemon juice and set aside.
  • Whisk all of the dressing ingredients in a large bowl.
  • Add the rocket leaves and toss through the dressing.
  • Assemble the rocket leaves on a large plate, spoon the avocado on top and add the drained pears.
  • Sprinkle the parmesan and fried shallots over the salad and serve immediately.

Notes

The dressing can be made up to 3 days in advance and stored in a jar in the fridge.
Bring to room temperature before using (or place jar in a cup of hot water to melt the olive oil).
Fried shallots can be found in Asian grocers or large supermarkets.
Substitute shallots with walnuts if you prefer.