Mary Berry Avocado with Tomatoes and Mint Recipe

Mary Berry Avocado with Tomatoes and Mint is a refreshing and elegant starter popular for its vibrant colors and simple, high-quality ingredients. Ideally, the avocados should be brushed with the dressing immediately after cutting to prevent discoloration before filling.

Mary Berry Avocado with Tomatoes and Mint Ingredients

For the Salad

• 4 small firm tomatoes
• 2 ripe avocados
• 1 tbsp chopped fresh mint
• Fresh mint sprigs, to garnish

For the Dressing

• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp caster sugar
• Salt and freshly ground black pepper

How To Make Mary Berry Avocado with Tomatoes and Mint

1. Peel the tomatoes: Cut out the hard cores from the tomatoes and score a small “x” on the base of each one. Immerse them in a bowl of boiling water for 10–20 seconds until the skins start to split. Transfer them immediately to a bowl of cold water. Once cool, peel off the skins.
2. Chop the flesh: Cut the peeled tomatoes in half and scoop out the seeds (discard them or save for stock). Coarsely chop the tomato flesh into small, neat cubes.
3. Make the dressing: In a small bowl or jug, whisk together the white wine vinegar and Dijon mustard. Gradually whisk in the olive oil until emulsified. Stir in the caster sugar and season to taste with salt and black pepper.
4. Prepare the avocados: Cut the avocados in half lengthways and remove the stones. Immediately brush the cut surface of the avocado flesh with a little of the dressing. This seals the flesh and prevents it from turning brown while you finish the salad.
5. Assemble and serve: In a mixing bowl, combine the chopped tomatoes, chopped fresh mint, and the remaining dressing. Toss well. Pile this mixture generously into the hollows of the avocado halves. Garnish with mint sprigs and serve at once.

Recipe Tips

• Tomato prep: Deseeding the tomatoes is crucial. If you leave the seeds and jelly in, the dressing will become watery and dilute the flavor. You want just the firm meat of the tomato.
• Avocado ripeness: Use avocados that are “firm ripe.” They should yield slightly to pressure but hold their shape perfectly when cut. If they are mushy, they won’t hold the salad well.
• The Sugar: The teaspoon of sugar in the dressing might seem unusual, but it balances the acidity of the vinegar and the sharpness of the tomatoes, enhancing the natural sweetness of the avocado.
• Serving temperature: Ensure all ingredients are at room temperature. Cold tomatoes lack flavor, and cold avocado can be waxy.

What To Serve With Mary Berry Avocado with Tomatoes and Mint

This light starter sets the stage for a main meal.

• Melba Toast: Provides a necessary crunch.
• Grilled Fish: Serve alongside grilled seabass or salmon as a side.
• Prawns: Add cooked prawns to the tomato mixture for a protein boost.
• Crusty Bread: To mop up the dressing on the plate.

How To Store Mary Berry Avocado with Tomatoes and Mint

• Serve Immediately: This dish does not store well. Once an avocado is cut, it begins to oxidize (turn brown). The acid in the dressing slows this down, but it is best eaten within 30 minutes of assembly.
• Freeze: Do not freeze avocados or fresh tomatoes.

Mary Berry Avocado with Tomatoes and Mint Nutrition Facts

• Calories: 232kcal
• Protein: 3g
• Carbohydrates: 7g
• Fat: 22g
• Saturates: 4g
• Sugar: 5g
• Salt: 0.3g

Nutrition information is estimated per serving (1 avocado half).

FAQs

Try More Recipes:

• Mary Berry Mozzarella, Tomato, and Basil Salad Recipe
• Mary Berry Smoked Salmon Roulade Recipe
• Mary Berry Hummus Recipe