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Spicy avocado and walnut salad

If you’re after a vegan/vegetarian main salad for lunch or light supper, do try this spicy avocado and walnut salad! It’s very easy to make - full of protein and low in carbs, so it’s ideal for various diets. Most importantly - it’s absolutely delicious!
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Resting Time 4 hours
Total Time 13 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large handful of mixed salad leaves
  • ½ red onion thinly sliced
  • 1 handful cherry tomatoes halved
  • 1 handful of coriander leaves
  • 1 large avocado
  • 1 handful walnuts
  • For the Dressing:
  • 1 handful of coriander leaves
  • ½ tsp ground cumin
  • 1 Tbsp chipotle paste
  • 1 tsp walnut or olive oil
  • 1 tsp olive oil
  • ½ green chilli
  • Juice of 1 lime
  • Salt and pepper

Method
 

  1. Lightly toast the walnuts for a couple of minutes and set aside.
  2. Chop the coriander leaves and put them in mortar together with the oils and chipotle paste.
  3. Deseed and chop the chilli then add to the mortar. Add the cumin and grind with the pestle until you get a tough paste. Add the lime juice and salt and pepper. Taste, adjust the lime juice and seasoning. Set aside.
  4. Scatter the salad leaves onto a platter. Add the onion, tomatoes and coriander leaves. Toss well.
  5. Cut the avocado in half, remove the stone, then the skin and cut the flesh into chunks. Add these to the salad. Crumble the walnuts on top.