Tomato, Basil and Avocado Salad with Toasted Walnuts and Avocado Mayonnaise
Posted on July 21, 2013 by The Gourmet Vegan - No Comments
Tomato, Basil and Avocado Salad with Toasted Walnuts and Avocado Mayonnaise
There are salads, and then there are SALADS! This is one of the most fresh and delicious salads you are sure to taste. Not only are the flavours incredibly sublime, the textures also bring this dish together to make this a very unique salad indeed. It is the finishing touch, my avocado mayonnaise, that makes this dish one you will be wanting to make time and time again. This can be served alongside any main dish or served as a light lunch as it is.
 15 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
FOR THE MAYONNAISE
1 large avocado, peeled and chopped
60 ml ( 2 fl oz plus 1 teaspoon ) water
2 tablespoons olive oil
1 teaspoon agave nectar
3 tablespoons rice wine vinegar
3/4 teaspoon sea salt
1 teaspoon mustard powder (optional)
FOR THE SALAD
5 large tomatoes, quartered or sliced
2 sticks celery, thinly sliced
1 large avocado, peeled and sliced
1 large handful of fresh basil leaves, ripped
50 g toasted walnuts
METHOD
Begin by making the avocado mayonnaise.
Place all of the mayonnaise ingredients in a bowl, combine well and mash to form a paste. Leave chunky or pass through a sieve for a smoother texture. Put to one side.
Next prepare the salad. Here you can use your imagination.
I like to save some of the tomatoes to line the side of the plate. Mixing all the other ingredients and then piling up in the middle of the ring of tomatoes. I then save back a few of the toasted walnuts and fresh basil leaves for final decoration. The important thing is to top it off with the mayonnaise which brings the whole dish together.
RECIPE NOTES
It’s the mayonnaise that brings this dish to life. Experiment using different salad ingredients to create a salad that you enjoy.
RECIPE TIPS
For an extra depth of flavour, add a grated clove of garlic to the mayonnaise.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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