White Bean & Avocado Salad with Baked Garlic Bread
Ingredients
For the salad:
200
g
white beans
2
avocado
2
white beans
5
small tomatoes
3
radishes
1
spring onion
0.5
Bunch(es)
thyme
0.5
Bunch(es)
dill
For the dressing:
3
tb
olive oil
1
ts
dijon mustard
1
tb
white wine vinegar
2
tb
lemon juice
Some
salt and pepper
Preparation
1. For the salad, rinse and drain the white beans. Cut the avocado, cucumbers, tomatoes, radishes and spring onion into bite-sized chunks and mix with the beans in a bowl. Roughly chop the herbs and add to the salad.
2. For the dressing, mix all the ingredients together thoroughly.
3. For the garlic bread, preheat the oven to 200°C top/bottom heat. Cut the garlic bulb across the stalk and place in an oven-proof dish and cover. Drizzle with olive oil and bake in the oven for 25–30 minutes. Then push the soft garlic out of the skin and pour the leftover oil from the baking dish into a bowl.
4. Add the butter substitute and chopped parsley and mix with a fork.
5. Halve the baguette lengthwise and spread with the garlic paste. Sprinkle with the vegan grated cheese alternative and bake in the oven for approx. 12 minutes until crispy.
6. Remove from the oven, sprinkle with salt flakes and fresh parsley and cut into slices.
7. Mix the salad with the dressing and serve with the garlic baguette while it’s still warm.
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