xo amys

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!

Salad ingredients

• 2 Avocados
• A mixture of salad leaves
• Parmesan cheese
• Chili flakes
• White sesame seeds
• Pumpkin seeds
• Ground Black Pepper / Maldon Salt

Raspberry vinaigrette

• 1/2 cup frozen raspberries (fresh work well too)
• 2 tbsp red wine vinegar
• 2 tbsp sugar
• 1/4 cup canola oil
• pinch of Maldon salt

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.