Vegan Mexican Chopped Salad With Avocado

Vegan Mexican Chopped Salad With Avocado Recipe- I want something fresh because I'm already bored with coconut milk. There's nothing wrong with trying this recipe. I only adjusted the vegetables to the stock in the refrigerator. Incidentally, I still have coriander leaves or what is commonly called cilantro, and I mix it in the salad and sauce, so there is a distinctive aroma of fresh cilantro.

Ingredients:

100 gr boiled red beans

6 leaves of lettuce (regardless of green or red)

2 medium tomatoes

2 boiled potatoes

2 coriander leaves

1 cucumber

1 carrot

1 tablespoon of olive oil

1 tablespoon lemon/lime juice

Ingredients for avocado dressing/guacamole sauce:

2 pieces of avocado scraped

2 tablespoons of olive oil

1 crushed garlic clove, finely chopped

1 tablespoon of lemon/lime juice

1 tablespoon of honey

1 stalk of coriander leaves finely chopped

A pinch of black pepper

A pinch of Himalayan salt (adjust)

also read:

• What is the difference between vegetarians and vegans?

How to make:

Step 1

Cut lettuce, lettuce and carrots shaved or chopped coarsely, peel the skin of the steamed potatoes and then grind coarsely. Add olive oil, lemon juice, chopped tomatoes and coriander leaves, mix well.

 

Step 2

Avocado dressing/guacamole sauce: Blend avocado flesh with crushed garlic, olive oil, honey, black pepper and Himalayan salt. Once smooth, add the lemon juice, blend again briefly to mix well.

 

Step 3

After the blender pour in a bowl, sprinkle coriander leaves, stir well. Serve vegetables with avocado dressing. Mixed at the time will be eaten.