Super Inexperienced Salad + Creamy Avocado …

Trouble: Easy
Serves 2

Let’s experience it, while there’s typically a lot of time on my fingers ideal now to cook dinner, handmade foods have often taken a backseat in favour of takeaway and treats as meals (howdy, chips and salsa!)

When I am in the mood to really devote a little time in the kitchen, I’m cramming in all the goodness I can and which is the place my Super Inexperienced Salad + Creamy Avocado Dressing arrives in! In all fairness, you can insert what ever greens you want but in this case a small massaged kale and crispy roasted broccoli are essential.


  • 1 head broccoli, chopped into little florets
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1 avocado
  • 1 heaped tablespoon vegan all-natural yoghurt
  • Handful of parsley
  • 1 clove garlic
  • 1 teaspoon maple syrup
  • Squeeze of lemon juice
  • Pinch of salt
  • Chopped almonds, extra salt and pepper to serve


  1. Preheat your oven to 180°C and line a tray with baking paper.
  2. Toss the broccoli florets in a bowl with 1 tablespoon of olive oil in advance of spreading out evenly on the baking tray and roasting till the exterior edges are crispy (about 20 minutes but examine regularly so it doesn’t burn off!)
  3. While the broccoli is roasting, chuck the kale in the exact bowl and douse with the remaining olive oil. Massage the oil into the kale until finally it softens.
  4. In a blender, merge the avocado, yoghurt, parsley, garlic, maple syrup, lemon juice and salt. Combine on superior right until clean.
  5. Distribute the kale out on a serving dish and scatter the crispy broccoli on leading.
  6. Drizzle with the creamy avocado dressing and sprinkle some chopped almonds on major for a bit of crunch.
  7. Year with salt and pepper and provide.

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