Monday, June 19, 2017

A Summery Salad

Today was another really warm, humid day and because it was too hot to cook I decided to try and make a version of an avocado salad that both Mr.T and I love. The original we discovered at Greens Vegetarian restaurant located on the northwest corner of Denison and Dundas Streets, just south of Kensington Market. It is really yummy and while it changes with whatever the restaurant has on hand I wanted to make my own version. 

Avocado Salad

1 Jicama
2 Avocados
1 Red Pepper
2 Tablespoons Lime Juice
1 Tablespoon Chilli Powder
Pumpkin Seeds
Sesame Seeds

Peel and slice the jicama into really thin strips. 
Marinate the jicama with the lime juice for a couple of hours. 
Roast the red pepper on a grill, until blackened. 
Peel the pepper, deseed and slice into thin strips, matching the jicama. 
Lightly toast all the nuts. 
Dress them with the chilli powder

When ready to assemble, add the sliced peppers to the jicama. 
Slice the avocados into long strips and mix with the peppers and jicama. 
Add any greens you have around. 
Dress with the roasted nuts. 
Before serving drizzle with a little apple cider vinegar. 

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