Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 57

In this salad the avocado is rich and creamy, while the Smokey Snaps (soy bakon bits) add a crispy salty contrast. A quick recipe.

225g/½ lb/2 cups wholewheat macaroni

2 avocados

As required lemon juice

1 cucumber

1 or 2 spring onions (scallions)

140ml/¹/₄ pt/²/₃ cup vegan mayonnaise 2 tbs finely chopped parsley 1 tbs cider vinegar or wine vinegar 1 tsp mustard ½ tsp oregano As required sea salt As required freshly ground black pepper 2 tbs Smokey Snaps (soy bakon bits)

1) Cook, drain and rinse the macaroni. Set aside.

2) Peel the avocado and dice. Sprinkle with lemon juice and set aside.

3) Dice the cucumber and set aside. Finally chop the spring onions (scallions).

4) In a bowl combine the mayonnaise, chopped spring onions (scallions), parsley, vinegar, mustard and seasoning. Mix thoroughly.

5) Add the macaroni, avocado, cucumber and Smokey Snaps (soy bakon bits). Mix well and serve.