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
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
- Arrange spinach, avocado and pumpkin kernels on a serving platter or 4 individual plates.
- Place all the dressing ingredients into a small food processor or blender and blitz until smooth. Season with salt and pepper.
- Spoon the dressing over the salad and serve immediately.
