Vegan avocado & olives summer salad

80
6
Prep Time
Cook Time
Total Time
Servings
15
30
45
2
Difficulty

macronutrients

39
protein
fats
cals per serving
Carbs
5.3
9.8
249

Why This one

a few words from me

Easy and quick to make dish/salad which is perfect for those hot days instead of cooking dinner. Absolutely yummy, fulfilling gluten-free, vegan salad, which can be eaten freshly made or cold from the fridge. The taste the next day is even better 😁The secret is in freshly made pesto, which is making this salad so juicy and tasty, that You will go back to it.

WHAT YOU’LL NEED

INGREDIENTS

1 big avocado

1/2 celery ( the youngest leaves from inside)

1 tin 200 grams black olives

500 grams new potatoes

100 grams fresh rocket

1 bunch spring onion

200 ml olive oil

2 garlic cloves

salt, pepper

THE how to make

INstructions

1. Boil new potatoes, drain from water and let them cool down

2. Cut celery into thin slices

3. Peel spring onion from first leaves, wash if necessary and chop into small pieces

4. Drain olives from the water and cut them in half

5. Cut new potatoes in halves, if they are bigger than in thirds

6.Peel avocado and cut into small pieces

Make homemade pesto using a blender:

1. Add fresh rocket, garlic cloves, olive oil, salt and pepper to a blender. If You want a bit of kick, you can add fresh chilli

2. Blend for about 1 minute (all ingredients should combine together )

3. Mix all together in the bowl

4. Can be served fresh or cold. Can be kept in the fridge for 3 days

Vegan avocado & olives summer salad

don’t miss out on the fun

join the newsletter for recipes/tips and intolerance hacks

Check out
my top recipes
you might like them !

i’d love to see your renditions of
my recipes

use #foodielander to get featured on our IG feed! @foodeland