![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisElbSwtOV_lXZFttTldXSLzvitDH8CllyB5cwBaE6DaeO2V9Fh375jcbSUPrw28Q-djDnt-QfEWRlU8cvsZxSc3NsJqm4oAz1NRW_se_8FAVVdFT_b7dpQV4hKASd_odwXPeipJtUkmF6/w480-h640/salad-with-grilled-avocado.jpeg)
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.
Ingredients:
- 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
dressing:
- 2 tbsp of olive oil
- 1 tbsp of lemon juice
- 1 tsp of mustard
- 1 tsp of maple syrup
- salt and pepper
Instructions:
- Prepare the dressing (mix ingredients) and set aside.
- Cut the avocado in half, take out the stone, peel carefully.
- Divide avocado into eighths.
- Place it on a grill pan or garden grill and flip it over when stripes are visible.
- Meanwhile, heat up the olive oil in a frying pan.
- Add beans, season with cumin, salt and pepper.
- Cook for a while.
- Add soy sauce. Stir and cook for 1 minute. Set aside.
- Put chopped lettuce, tomatoes, parsley, feta cheese, sun-dried tomatoes, onion into a large bowl.
- Add the cooled beans and avocado. Stir gently.
- Pour the dressing on it.
- Salad serve with tortilla chips and lime wedges.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAF05Sm_8rEHBemImoF6Mmx1RnWHccxlYSgzhGjXiS7au6G8NbC8Nsl2kzmpIDl-1x_vO05Gq8KQTeUxXBBRMaNlhs2_7rMEQ6zlJ2enxse0_tLQC9UPgcWvsIrJ77BZANw9BfZYZcj4hd/w480-h640/grilled-avocado-salad.jpeg)
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