Thursday, 21 October 2010

Super Vegeterian Salad with avocado, beans and cottage cheese




I know this seems like a plate of randomly chosen ingredients just chucked in together...it's because that's pretty much what it is. I used random ingredients that i had in the fridge, you can easily substitute or add some, its just a matter of getting the right balance of flavors, a good dressing and it becomes a bowl of goodness for your mind, body and soul. Filled with antioxidants and vitamins, a perfect raw lunch salad to share with your friends. 


Serves 2

200g baby spinach leaves or any other leaves you have
6 strawberries
A handful of blueberries
100g red kidney beans
50g Mangetout
1 avocado
100g cottage cheese
Sprouts
Seeds to sprinkle on
2 branches of red currants

Yoghurt and chives dressing:
1/2 garlic clove, crushed
100 ml natural yoghurt
2 tbsp olive oil
squeeze of lemon juice to taste
salt and pepper, to taste
bunch of chives, finely chopped

1. Make dressing by placing the crushed garlic in a bowl and adding the yoghurt. Mix then in the olive oil, season to taste with salt, pepper and add a squeeze of lemon. Add chopped chives at the end. 
2. Arrange all the ingredients for the salad roughly on the plate. I prefer not to mix it, just serving the salad at the bottom, cottage cheese in the centre and the avocado, mangetout, beans and fruit scattered around. Decorate with some sprouts, red currants and sprinkle with seeds of your choice. 
3. Serve the dressing on the side.


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