Whats for lunch honey?!
Desperately seeking for spring flavours because the weather is lacking in that department, today’s healthy avocado salad is a plate of colour full of light fresh flavours that is topped with my latest obsession, some raspberry vinaigrette!
My obsession for this dressing has progressed over a couple of weeks, ever since when my brother and sister-in-law came over for sunday lunch and they brought us a beautiful bottle of raspberry dressing. After the bottle finished, I was craving for more of it so I thought about making my own and to my surprise, it is super easy and delicious. I happened to have hand-picked frozen raspberries in my freezer from last summer and the taste was lovely and light. It felt like spring.
This salad is based around the creamy avocados, it has a mixture of my favourite leaves, some parmesan shavings and seeds. I’ve added some chili flakes for a bit of heat perfect with the avocados. To make the salad more filling, add some delicious salmon on top!
Mix all the ingredients in a food processor. Cover and place into the fridge for 1/2 hour to chill the dressing and marinate the flavours.