Avocado & Vegetable Salad
This dish is a staple in my diet, and full of wholesome nutrients and goodness. You can mix up the ingredients according to your taste, and I have chosen healthy quinoa, vegetables and avocado this time around. Make it for a healthy vegan or vegetarian lunch or dinner, and serve on it's own or with your favourite warm gluten-free bread. For a raw food based diet, you can omit the quinoa and replace with some beetroot or protein packed nuts. BB xxx
1 cup quinoa (or similar)
1 1/2 cups water
1/2 cup macadamias
1 cup spinach
2 tablespoons olive oil
Mixed vegetables, sliced (I used carrot, cabbage, broccoli & capsicum but beetroot also works well)
2 cloves crushed garlic
Salt & pepper
The Bondi Baker Method
Step 1- Preheat your oven to 170 degrees if you are roasting your vegetables. Then place the quinoa and water in a saucepan and bring to a boil. Cover with a lid and simmer for 10 minutes, or until cooked. Set aside.
Step 2- Process the macadamias and spinach until creamy. Add some olive oil and crushed garlic if you like. In case your wondering this is the green dip-like mixture in the middle of the bowl pictured. Set aside.
Step 3- For the vegetables, you can eat these raw, or roast on some baking paper for 30 minutes. You can use a tablespoon or two of olive oil. Once tender set aside.
Step 4- Slice your avocado and toss the mixed greens in the lemon juice and crushed garlic. Set aside.
Step 5- Now your ready to assemble your salad. Place ingredients in sections around a plate or bowl, and once ready, season with salt and pepper. Then add the sliced tomatoes.