Avocado Tomato Salad – A perfect summer salad

Course: Lunch, Main Course, Salads, Sides

Cuisine: Vegan, Vegetarian

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time: Max 10 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 5

Cook Time: 3

Total Time: 8

Servings:

Calories: 374kcal

4 tbsp sunflower seeds
2 big handfuls arugula/rocket (You could also use any leafy greens that you prefer - about 100-150g = 2 handfuls)
1 large avocado (1 large avocados = 2 small avocados)
8 cherry tomatoes
½ lemon (juiced)
Salt and pepper to taste
1 tbsp olive oil
2 tbsp balsamic cream (or balsamic vinegar)

Get Recipe Ingredients

Put the sunflower seeds in a saucepan over a low heat. They only need 3 or 4 mins, don’t forget about them!
While they’re toasting grab the arugula, give it a quick rinse and pat or drain dry.
Slice the avocado(s) open, remove the stone, and scoop out the flesh. Cut it into little chunks, roughly 2cm each. Drip the lemon juice and a bit of salt and pepper onto the chunks.
Cut the cherry tomatoes in half.
The seeds should be done by now, time to serve.
Layer the rocket into a wide bowl, followed by the tomatoes and avocados. Sprinkle the seeds over the bowls next. Add a little more salt and pepper, drizzle the oil then balsamic cream/vinegar over the top and…..you’re done!
Enjoy your delicious vegan salad :)
Optional: Serve with a slice or two of whole grain toast if that’s what you fancy.