Avocado salad with creamy tomato dressing {vegan, GF}13

Posted on January 21, 2013 by ChristieDinner Time, Gluten Free, Sides, Vegan, Vegetarian

As much as I love olive oil and fresh lemon as a salad dressing, it can get a bit old. 

Sometimes I add a little mustard or balsamic vinegar to liven things up. Other times a dollop of mayonnaise or sour cream. I even get crazy with anchovies, capers or olives when I’m feeling particularly daring.

One day I found some perfectly ripe local avocados at the green grocer and I wanted to use them right away. In a salad. With a dressing that was different than usual.

I thought to myself ‘what goes well with avocados?’.

Then I answered myself. Not aloud mind you, just quietly inside my brain, I started listing things…

Rocket. Pine nuts. Salmon. Bocconcini. Tuna. Corn. Tomato. (There was more, but I don’t want to bore you).

I agreed with myself that the salad definitely had to have tomatoes because they are a magic combination. Don’t you agree?

That’s when I had a little lightbulb moment and decided to put tomato in the dressing. I made it just a little bit creamy with a mere splash of soy milk and little bit punchy with some raw garlic and balsamic vinegar. It’s actually a bit like gazpacho.

When blitzed up in a mini processor or blender it becomes a thick and silky dressing that can even double as a sauce. The recipe makes about half a cup and the leftovers can be used in so many ways; spooned on top of tacos in place of salsa, drizzled on whole baked potatoes or stirred through cooked pasta or cous cous.

What’s your favourite salad dressing? Write the recipe in the comments or leave a link to your blog post – I’d love to get some more inspiration for another day!

Linking up with the ever-lovely Veggie MamaClick on through for yum veggie meals!

Christie x

Avocado salad with creamy tomato dressing

serves 4 as a side

  • 2 avocados, peeled, seeded and quartered
  • 4 cups baby spinach, washed and dried
  • 4 tablespoons pumpkin kernels

Dressing

  • 1 very ripe tomato, diced
  • 1/2 garlic clove
  • 3 tablespoons olive oil
  • 2 tablespoons Vitasoy Original Soymilk
  • 1 tablespoon balsamic vinegar

1. Arrange spinach, avocado and pumpkin kernels on a serving platter or 4 individual plates.

2. Place all the dressing ingredients into a small food processor or blender and blitz until smooth. Season with salt and pepper.

3. Spoon the dressing over the salad and serve immediately.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

 

  • gabbyh

    Christie, since I don’t do soy, do you think almond milk would work as well? Looks very yumm!!

    • http://www.figandcherry.com/ Christie Connelly

      HI Gabby, Yes almond or oat milk would also work, as would rice milk at a pinch. Would love to hear how you go! Christie

  • http://twitter.com/cookingcrusade Christine

    Another fabulous recipe – I love the sound of this dressing, especially with the balsamic, I bet that would add a great zing to it! :D

    • http://www.figandcherry.com/ Christie Connelly

      Thanks Christine, I love the depth of flavour balsamic gives to a dressing.

  • Lisa @ Greek Vegetarian

    I just found you on Veggie Mama’s Meatless Monday linky. I love avocado, and the tomato dressing looks great against the greens. Will definitely have to give this one a go. Great photos too!

    • http://www.figandcherry.com/ Christie Connelly

      Hi Lisa, welcome! Thanks for clicking through – I looove Veggie Mama’s blog. Hope to see you ’round here again soon! :)

  • http://twitter.com/souvlakiman Peter G

    Love this dressing Christie! So easy as well!

    • http://www.figandcherry.com/ Christie Connelly

      Easy peasy! And such a good garlic hit – no kissing afterwards :)

  • Lorraine @ Not Quite Nigella

    Ooh a tough question! I love salads and am always trying to mix up the dressings. At the moment the Japanese sesame dressing is my favourite :)

    • http://www.figandcherry.com/ Christie Connelly

      Oh yes, love a good japanese dressing, they seem so light!

  • Seana

    A change is as good as a rest… and we don’t want to rest from our salads so this looks great. I’m becoming more and more of a soy girl, there are two vegan mums at school who are amazing cooks and very inspiring.

    • http://www.figandcherry.com/ Christie Connelly

      Oh that sounds fantastic. I love being surrounded by passionate cooks :)

  • http://intolerantchef.blogspot.com/ InTolerant Chef

    Sounds delicious indeed! I like playing around with flavoured olive oil in dressings, but this one sounds like a nice change- yummo!

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