Apple and Avocado Salad
By:  Dairy Diary 1989
Yield:  6 servings

2 large    red dessert apples; cored, quartered, diced
1 medium   ripe avocado; peeled and diced
2 sticks   celery; chopped
50   g sultanas   
50   g walnut pieces  
150     g sweetcorn kernels   
100     g Cheshire cheese; crumbled
100     g natural yogurt 
2 tablespoons apple juice  
1 tablespoon  fresh mint; chopped
  lettuce; to serve

Mix apples, avocado, celery, sultanas, walnuts, sweetcorn and cheese  
together.  Blend the remaining ingredients together in a separate bowl.    
Pour over the vegetable mixture.  Line 6 small dishes with lettuce and fill
with the vegetable mixture.