Vegan Seared Summer Salad with Avocado Sauce

Tinashe Zwambila whips up a delicious vegan dish in celebration of World Vegan Day!

Recipe by Tinahse Zwambila

Ingredients:

For the sauce:

  • 2 ripe avocadoes
  • 2 red birds eye chilies
  • Zest & juice of 1 lime
  • 1 cloves garlic
  • 1 Tbsp fresh ginger grated
  • Handful fresh coriander
  • Salt & pepper to taste
  • 1 Tbsp date syrup
  • 1 Tbsp vegan mustard

For the salad:

  • Yellow marrow
  • Spring onions
  • 250g fresh rocket
  • red onion
  • white vinegar
  • exotic tomatoes or multi coloured cherry tomatoes
  • lemon
  • garlic & ginger, finely chopped

How To Make Vegan Seared Summer Salad with Avocado Sauce

  1. In a blender or food processor, combine the ripe avocadoes, red bird’s eye chilies, lime zest and juice, garlic, grated ginger, and fresh coriander. Blend until smooth and creamy. If needed, add a splash of water to achieve your desired consistency. Season the sauce with salt, pepper, date syrup, and vegan mustard. Blend again to combine. Taste and adjust seasoning if necessary. Set aside.
  2. Slice the yellow marrow into thin rounds or ribbons. Chop the spring onions and red onion into thin slices. Halve the exotic or multi-coloured cherry tomatoes. In a small bowl, combine the chopped garlic, ginger, and a splash of white vinegar. This will be used to marinate the salad ingredients. Heat a non-stick skillet or frying pan over medium heat. Lightly coat the pan with a drizzle of oil, if desired. Add the sliced yellow marrow to the pan and sear for about 2-3 minutes on each side until slightly browned and tender. Remove from the heat and let cool slightly. In a large mixing bowl, combine the fresh rocket, seared yellow marrow, sliced spring onions, red onion, and cherry tomatoes. Drizzle the garlic and ginger mixture over the salad and toss gently to combine all the ingredients.
  3. Plate the salad on a serving dish and generously drizzle the avocado sauce on top.