Ever since I became a vegetarian, my sister has tried to come up with creative and delicious recipes for me to try. This delicious avocado and sundried tomato salad recipe is one of my favorites by far!
Ingredients:
Salad leaves / lettuce / baby spinach (you can choose your base)
Sundried tomatoes
Cherry tomatoes
Hummus
Avocado
Cashew nuts
Seeds (optional)
Method:
Place the lettuce / spincach as the base for your dish. Place dollops of hummus all over the lettuce.
Cut the cherry tomatoes and sundried tomatoes into quarters and place all over the bottom layer.
Cut the avocado into thin slices and place all over the salad. Be generous with the avocado in the salad.
I drizzle some of the sundried tomato oil all over the salad for some juiciness.
Crush the cashews slightly and sprinkle over the salad.
Lately I also love to add some sesame seeds or sunflower seeds.
The salad is delicious on its own or served as a side salad.
Serving suggestions: steak; roast potato; grilled portobello mushrooms; grilled corn or inside a wrap.
Change it up for summer and substitute the cherry tomatoes and sundried tomatoes with strawberries. Eliminate the hummus and drizzle lemon juice over the salad.