with Creamy Chipotle Dressing
This week's special ingredient is avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. When paired with some spiced cauliflower and a chipotle dressing of your dreams, this avo salad will definitely become a regular!
Allergens
Utensils
Tags
Mixed salad leaves
1 packet
Mexican Fiesta spice blend
1 sachet
Spring onion
1
Mild chipotle sauce
1 packet
Cucumber
1
Avocado
1
Cauliflower
1
Olive oil
1 drizzle
Honey
1 tbs
Mayonnaise
2 tbs
White wine vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle over Mexican Fiesta spice blend and toss to coat. Roast until tender and brown around edges, 20-25 minutes.
• In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.
• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a small bowl, combine mild chipotle sauce and the mayonnaise.
• In a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil.
• Season with salt and pepper to taste.
• Divide avocado salad between plates.
• Top with Mexican charred cauliflower.
• Drizzle over creamy chipotle dressing.
• Sprinkle over spring onion to serve. Enjoy!
211
kcal
Calories
884
kJ
Energy (kJ)
85.3
g
Fat
13.4
g
of which saturates
24.5
g
Carbohydrate
21
g
of which sugars
6.8
g
Dietary Fibre
6
g
Protein
42
mg
Cholesterol
1460
mg
Sodium
with Creamy Chipotle Dressing & Fresh Chilli
