OPTIONAL: a good handful of toasted pine nuts/walnuts
Peel the beetroot and then grate it and the carrots – food processor is easiest. Or you can do them julienne style with a mandolin.
Chop the broccoli into bite sized pieces.
Place all of the veg into a large bowl, add in the avocado dressing and toss through until well coated.
Top with a sprinkling of pine nuts or walnuts if you are able (toast them on a baking tray under the grill for just a few minutes – watch them carefully and toss part way through to get even browning).
Serve as a side salad at a bbq, with the protein at your main meal, or even top it with a tin of salmon as a delicious lunch.
Salad dressings are bit of a challenge when you are dealing with food allergies, or if you want healthier options! The store bought variety are mostly loaded with sugars plus stabilisers and emulsifiers that we tend to avoid when possible.
As such, we have just mostly avoided dressings – when I do use them, a vinaigrette of some description is my normal ‘go-to’, but occasionally the mood strikes for something a bit different and creamy!
This super simple dressing is amazing! Creamy and rich, it holds beautifully to salads that you toss through it and it’s delightful drizzled on salmon or chicken … maybe even lamb or beef, but I haven’t tried that yet!
the flesh of one avocado, very ripe
2 tbsp extra virgin olive oil
4 tbsp lemon juice
1/2 tsp minced garlic
2 tsp fresh chopped dill
a good pinch pink salt flakes
a few grinds of black pepper
Optional: If you want a more liquid version of the dressing, add in 1 tbsp of Aquafaba (liquid drained from a can of chick peas)
Place all ingredients into your blender/processor/bullet/thermal cooker and process until smooth. (Speed 5, 8 seconds, scrape down and repeat).
Tonight we tossed a good tablespoon of the dressing through a raw broccoli and beetroot salad and then topped our baked salmon with some more! Divine!
This quantity of dressing is probably enough for 5-6 people, and lasts a couple of days in an airtight container in the fridge.
When we lived in Roxby Downs (a tiny mining community in the middle of South Australia), options for going out to dinner were fairly limited, and things I could eat on the menu were limited even further still by our diet.
There was one place we went to fairly regularly as a family, Chives, and their menu had two items I could choose from; steak and veggies or a warm chicken salad. Although very basic, that salad was really tasty and I always looked forward to it!
Since we’ve been back in Perth it is something I have made regularly on our warm weather menu. It feels a bit wrong for adding a ‘recipe’ for something so very simple but I love that it shows that you can have fresh, healthy, tasty, filling and simple meals that are allergy friendly.
2 cups baby spinach
a dozen cherry tomatoes
a couple of preserved baby beets
1 avocado (quite ripe and soft)
1 tsp olive oil
2 tbsp balsamic vinegar
Divide the spinach between 2 bowls.
Very finely julienne the carrot and cucumber (I did this with a sharp toothed peeler) then place on top of spinach.
Halve the tomatoes and dice the beets then add to bowls.
Warm the chicken (use the amount you desire – we did about 120g per bowl) and add to the salad.
Top with sliced avocado.
Mix together the oil, vinegar and salt then pour half over the top of each salad.