This easy and light spring salad goes perfect with the Easter corn bread I shared with you last time. I also love to eat it with fries. There is two versions I have for this, one is with vinegar and the other is with avocado sauce. I share both here with you.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large head of lettuce
- 2 handful baby spinach
- 4 pieces green onion
- 1-2 handful baby radish
- 2 large pieces tomato
- 1 tbs sugar
- 2 dl lukewarm water
- 1 tbs vinegar
- 1 large avocado
- 2 dl vegan yoghurt
- 2 tbs horseradish cream
- 1 medium lemon
- to taste salt, pepper
- 1 large head of lettuce
- 2 handful baby spinach
- 4 pieces green onion
- 1-2 handful baby radish
- 2 large pieces tomato
- 1 tbs sugar
- 2 dl lukewarm water
- 1 tbs vinegar
- 1 large avocado
- 2 dl vegan yoghurt
- 2 tbs horseradish cream
- 1 medium lemon
- to taste salt, pepper
Directions
Wash and cut all the vegetables into bite sized pieces.
For the first version with the vinegar sauce:
In a bowl mix together the salt, pepper and sugar with the luke warm water until they dissolve, then add lemon juice and vinegar to the mix. Then add the veggies and mix it well so the sauce covers everything. Let it rest for a while so the flavors meet each other.
For the avocado sauce:
Mix together the vegan yoghurt with the lemon juice, salt, pepper and horse raddish cream. Cut the avocado into half and take out the seed, and blend it into the yogurt with using a fork. Pour the sauce over the veggies.
Tada! Here you have 2 awesome versions for your spring salad. Enjoy! 🙂
Creamy Root Veggie Soup
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Photo: Imola Toth
