Avocado salad with creamy tomato dressing {vegan, GF}13

Posted on January 21, 2013 by ChristieDinner Time, Gluten Free, Sides, Vegan, Vegetarian

As much as I love olive oil and fresh lemon as a salad dressing, it can get a bit old. 

Sometimes I add a little mustard or balsamic vinegar to liven things up. Other times a dollop of mayonnaise or sour cream. I even get crazy with anchovies, capers or olives when I’m feeling particularly daring.

One day I found some perfectly ripe local avocados at the green grocer and I wanted to use them right away. In a salad. With a dressing that was different than usual.

I thought to myself ‘what goes well with avocados?’.

Then I answered myself. Not aloud mind you, just quietly inside my brain, I started listing things…

Rocket. Pine nuts. Salmon. Bocconcini. Tuna. Corn. Tomato. (There was more, but I don’t want to bore you).

I agreed with myself that the salad definitely had to have tomatoes because they are a magic combination. Don’t you agree?

That’s when I had a little lightbulb moment and decided to put tomato in the dressing. I made it just a little bit creamy with a mere splash of soy milk and little bit punchy with some raw garlic and balsamic vinegar. It’s actually a bit like gazpacho.

When blitzed up in a mini processor or blender it becomes a thick and silky dressing that can even double as a sauce. The recipe makes about half a cup and the leftovers can be used in so many ways; spooned on top of tacos in place of salsa, drizzled on whole baked potatoes or stirred through cooked pasta or cous cous.

What’s your favourite salad dressing? Write the recipe in the comments or leave a link to your blog post – I’d love to get some more inspiration for another day!

Linking up with the ever-lovely Veggie MamaClick on through for yum veggie meals!

Christie x

Avocado salad with creamy tomato dressing

serves 4 as a side

  • 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 Soymilk
  • 1 tablespoon balsamic vinegar

1. Arrange spinach, avocado and pumpkin kernels on a serving platter or 4 individual plates.

2. Place all the dressing ingredients into a small food processor or blender and blitz until smooth. Season with salt and pepper.

3. Spoon the dressing over the salad and serve immediately.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

 

Design + Copy © Fig & Cherry 2011