the salad was inspired by the avocado wasabi salad from vegan yum yum. it does not look particularly great with the thick green gravy, but it is really delicious – and the dressing is a welcome change from the usual vinaigrette stuff. different from the original, this salad does not contain chickpeas and broccoli, also the dressing was modified – and there is no wasabi anywhere.
- romaine lettuce
- 2 grated carrots
- 20g chopped and toasted almonds
- 1 avocado
- 3 tsp fresh lemon juice
- 1 tsp tahini
- 2 generous tsp sour cream
- 1/2 tsp dijon mustard
- 1/4 tsp sea salt
- 2 tbsp sun flower oil
dice avocado and mash with a fork, then whisk in the other ingredients for the dressing, except oil. when the mixture is smooth, slowly add oil and keep whisking until emulsified.
in a bowl, mix together salad and carrots, toss with the dressing. sprinkle almonds on top and serve.
the salad was already quite rich, but since we left out the chickpeas and broccoli, there was room for the grilled cheese sandwhich to accompany.