Rocket, Baby Gem and Avocado Salad with Parmesan Croutons

According to The Oxford Companion to Food, salad is a term derived from the Latin sal (salt) which yielded the form salata, ‘salted things’ such as raw vegetables eaten in classical times with a dressing of oil, vinegar, or salt.  Salads were enjoyed by the ancient Romans and Greeks. Dinner salads were popular with Renaissance period.  Salads assembled with layers of ingredients were enjoyed in the 18th century and are known today as a chef’s salad.  Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet.  The high fat content of an avocado gives a quicker feeling of satiation which helps to reduce overeating and being more palatable reduces the temptation to binge on foods high in sugars or saturated fats.  Pumpkin seeds are a very good source of the minerals phosphorus, magnesium and manganese. They are also a good source of other minerals including zinc, iron and copper. In addition, pumpkin seeds are a good source of protein and vitamin K.   Pumpkin seeds are not a commonly allergenic food.

Serves 8 – 10
recipe adapted from Woman & Home magazine
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1/2 ciabatta loaf, cut into cubes
5 tablespoons olive oil
freshly ground black pepper
4 tablespoons freshly grated Parmesan
3 baby gem lettuce, leaves separated (can also use baby cos or romaine heart lettuce)
150g rocket (arugula)
2 avocados, peeled and thickly sliced
2 to 3 tablespoons pumpkin seeds, toasted
Parmesan shavings, to serve

Lemon Dressing:
2 teaspoons Dijon mustard
2 teaspoons honey
juice of 1/2 lemon
5 tablespoons olive oil
6 basil leaves, torn

Heat the oven to 180c (350f).  Mix the ciabatta in a bowl with the oil, Parmesan and black pepper.  Put on a baking sheet and bake 15 minutes until golden.  Remove from oven to cool.  Mix the dressing ingredients and season.  Mix together the salad ingredients and sprinkle over the dressing and Parmesan.

The Culinary Chase’s Note:  Fresh flavors of lemon, crunchy textures from the baby cos and croutons make this a light dish to enjoy on its own or as a side.