Roast Veg salad with Citrus Avocado dressing
In the time of greens and citrus abundance, I thought I would post a recipe for a roast veg salad with a yummy citrus avocado dressing…
Roast your vegies, I use sweet potato, potato, pumpkin, carrot and choko. Roast in the oven at 180 degrees C until soft but not mushy (you may have to add the pumpkin later). Let the roast vegies cool down (in the fridge if you like). Pick your favourite greens, I use a mix of kale, different lettuces, garlic chives, herb robert, dandelion and nasturtiums, and whatever else I can spot that needs picking. I mix the cooled roast veg and the salad greens together in a bowl.
Then I add the citrus avocado dressing. To make the dressing, put 3 small avocadoes or 2 medium to large avocadoes into a blender. Add 1/8 or 1/4 of an onion (depending on the size of the onion), a few cloves of garlic (to taste), 1 tsp sea salt and the juice of a lemon. We happen to have an abundance of grapefruit, so I added the juice of 1/2 a grapefruit. Add water until your blender has around 3 cups worth of liquid and solid in it. Blend on pulse until all the ingredients are mixed. With the grapefruit juice the avocado dressing is a lot more citrussy, but it tastes beautiful with just lemon juice as well! Pour over your salad and enjoy!
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).