Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 56

Avocados are very nutritious, and in this salad they are combined with other vegetables and beans, for a dish that is high in both vitamins and protein.

1 red pepper

2 sticks celery

½ cucumber

1 medium carrot

3 tbs extra virgin olive oil

1 tbs lemon juice

As required sea salt

As required freshly ground black pepper

1 large or 2 small avocado

225g/½ lb or 1 tin (can) (c.400g/14–16 oz)

cooked butter (lima) beans

1 large firm tomato

6 black olives

1) De-seed and slice thinly the red pepper. Slice the celery and cucumber. Grate the carrot coarsely. Mix together.

2) Mix the oil, lemon juice and seasoning together.

3) Peel and dice the avocado. Add to the vegetable mixture, along with the beans.

4) Pour the dressing over and mix thoroughly.

5) Slice the tomato. Chop the olives finely.

6) Sprinkle the chopped olives on top of the salad. Arrange the tomato slices in a border around the edge and serve at once.