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Lunch | Dinner

Avocado salad with Tomato Dressing

This is an easy salad that can be whipped up in no time. A little splash of soy milk 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.

prep time
10m
cooking time
n
servings
4
Recipe by Christie Connelly

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 Soy Milk

1 tablespoon balsamic vinegar

Method

  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.