Wednesday, June 30, 2021


For a family barbecue, instead of steaks, I bring avocado, which grills nicely. I add green, striped boats to my salad, which is a ready-made dish for me, and a healthy addition for non vegans. Salad tastes best in summer, when cherry tomatoes smell amazing and lettuce leaves don't taste like grass.


  • lettuce
  • 15 pcs of cherry tomatoes
  • bunch of parsley
  • 1 avocado, cut into wedges
  • 75 g of vegan feta
  • 2 tbsp of dried tomatoes from oil
  • 1/2 red onion
  • olive oil
  • 175 g red, cooked beans (in my case canned beans)
  • 1/2 tsp of cumin
  • salt and pepper
  • 1 tsp of soy sauce
  • for serving: tortilla chips, lime wedges


  • 2 tbsp of olive oil
  • 1 tbsp of lemon juice
  • 1 tsp of mustard
  • 1 tsp of maple syrup
  • salt and pepper


  1. Prepare the dressing (mix ingredients) and set aside.
  2. Cut the avocado in half, take out the stone, peel carefully.
  3.  Divide avocado into eighths.
  4. Place it on a grill pan or garden grill and flip it over when stripes are visible.
  5. Meanwhile, heat up the olive oil in a frying pan.
  6. Add beans, season with cumin, salt and pepper.
  7. Cook for a while. 
  8. Add soy sauce. Stir and cook for 1 minute. Set aside.
  9. Put chopped lettuce, tomatoes, parsley, feta cheese, sun-dried tomatoes, onion into a large bowl.
  10. Add the cooled beans and avocado. Stir gently.
  11. Pour the dressing on it.
  12. Salad serve with tortilla chips and lime wedges.


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