Dairy-free Gluten-free Low-fat Mains Salads

Mediterranean roast vegetable salad with avocado pesto

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Mediterranean Salad…

Got some veggies and herbs languishing in the fridge? Say ‘No’ to food waste! Here’s an idea for using them up in a totally innovative way. Also, if you are in a rush and you don’t know what to do, this warm salad will work perfectly either as a summer lunch or a light winter dinner.

It is another super tasty salad full of nutrients and with that special Mediterranean kick that we all love. It is the perfect combination of roast veggies with an innovative dressing…

Have a look. Just because the combination of ingredients sounds odd ‘don’t judge a book by its cover’ and give it a try… It is delicious and nourishing and it will leave you feeling fuller for longer.

If you want, why not adding up some new potatoes to the roast? I am sure everyone will love it.

Enjoy.

Mediterranean roast vegetable salad with avocado pesto
Serves 2
A delicious and nourishing mediterranean inspired salad with a super creamy avocado pesto dressing.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
For the Salad
  1. 1 red pepper chopped
  2. 450grs of sliced courgette
  3. 450grs brussels sprouts
  4. 2 tbsp oregano
  5. 1 tbsp of Italian herbs
  6. 1 tsp of salt and pepper
  7. 3 tbsp good olive oil
  8. 100grs of green salad (half wild rocket and half baby spinach – watercress will also do)
  9. 2 tbsp of pine kernels or pumpkin seeds for extra protein
  10. some basil leaves
  11. new potatoes (optional)
For the avocado dressing
  1. 1 avocado
  2. 1 garlic clove
  3. Juice of 1 lemon
  4. 4 tbsp of olive oil
  5. 1 tsp of salt and pepper
Instructions
  1. Pre-heat oven at 200ºC. In a large mixing bowl mix up courgette, peppers, sprouts, spices, herbs and 3 tbsp olive oil. Spread all the veggies on a baking tray and roast them in the oven for 40 minutes.
  2. In the meantime, start preparing the dressing: put all the dressing ingredients in a food processor and process them until smooth and creamy.
  3. When the vegetables are ready leave them to cool and immediately before serving star assembling the salad. First the mixed greens, then the roast vegetables and the avocado dressing with some pine kernels (or pumpkin seeds) and some basil leaves.
  4. Serve with some rustic bread, close your eyes and imagine yourself somewhere in Greece.
  5. “Kαλή όρεξη” or “kalí órexi” (“bon appetite” in Greek).
Comidamor https://comidamor.co.uk/

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