Recipes
Peach-and-Raspberry-Eton-Mess

Avocado salad with Tomato Dressing

Avocado salad with Tomato Dressing

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This is an easy salad that can be whipped up in no time. A little splash of soymilk in the tomato dressing gives it a beautifully creamy edge and any leftovers can be used in so many ways; on top of tacos in place of salsa, on baked potatoes or over roast vegetables. Or try stirring through pasta or cous cous.

Ingredients
  • Salad
  • 2 avocados, peeled, seeded and quartered
  • 4 cups baby spinach, washed and dried
  • 4 tablespoons pumpkin kernels
  • Dressing
  • 1 very ripe tomato, diced
  • 1/2 garlic clove
  • 3 tablespoons olive oil
  • 2 tablespoons Vitasoy Original Soymilk
  • 1 tablespoon balsamic vinegar
Instructions
  1. Arrange spinach, avocado and pumpkin kernels on a serving platter or 4 individual plates.
  2. Place all the dressing ingredients into a small food processor or blender and blitz until smooth. Season with salt and pepper.
  3. Spoon the dressing over the salad and serve immediately.
Nutritional Analysis – Amount per Serve
Energy 1916kJ
Protein 6.9g
Total Fat 45.3g
Saturated Fat 9.1g
Carbohydrate 4.1g
Sugar 2.3g
Sodium 25mg
Calcium 58mg