SKIN BEAUTY AVOCADO SALAD



PREP TIME: 20 mins

COOK TIME: 5 mins

TOTAL TIME: 25 mins


COURSE: Dinner, Lunch

CUISINE: Australian SERVINGS: 1

CALORIES: 781 kcal


INGREDIENTS:

  • 1 zucchini sliced into 1/2 cm discs

  • extra-virgin olive oil for brushing

  • 2 tablespoons unhulled tahini

  • 1/2 lemon juiced

  • 1 small clove garlic

  • water

  • 1 pinch sea salt and black pepper

  • 230 g cooked chickpeas or one tin

  • 2 large handfuls of baby spinach leaves

  • 1/2 avocado diced

  • 1 small handful of almonds soaked in water overnight

INSTRUCTIONS:

  1. Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.

  2. Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing, then season with a pinch of salt and pepper.

  3. Place the chickpeas in a bowl and coat them with the tahini dressing.

  4. Add the baby spinach leaves, top with diced avocado and the zucchini slices.

  5. Stir well to combine.

  6. Sprinkle with soaked almonds (or seeds of choice).


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