Dinner

Roast veg salad with citrus avocado dressing

Roast Veg salad with Citrus Avocado dressing

In the time of greens and citrus abundance, I thought I would post a recipe for a roast veg salad with a yummy citrus avocado dressing… 

Roast your vegies, I use sweet potato, potato, pumpkin, carrot and choko. Roast in the oven at 180 degrees C until soft but not mushy (you may have to add the pumpkin later). Let the roast vegies cool down (in the fridge if you like). Pick your favourite greens, I use a mix of kale, different lettuces, garlic chives, herb robert, dandelion and nasturtiums, and whatever else I can spot that needs picking. I mix the cooled roast veg and the salad greens together in a bowl.

Then I add the citrus avocado dressing. To make the dressing, put 3 small avocadoes or 2 medium to large avocadoes into a blender. Add 1/8 or 1/4 of an onion (depending on the size of the onion), a few cloves of garlic (to taste), 1 tsp sea salt and the juice of a lemon. We happen to have an abundance of grapefruit, so I added the juice of 1/2 a grapefruit. Add water until your blender has around 3 cups worth of liquid and solid in it. Blend on pulse until all the ingredients are mixed. With the grapefruit juice the avocado dressing is a lot more citrussy, but it tastes beautiful with just lemon juice as well! Pour over your salad and enjoy!

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