Burnt Broccolini Salad Dairy-free

I’ve said it once and I’ll say it again I’m sure, the secret to a good salad recipe is to pick veggies that generally go together on a plate, make it easy for yourself (canned beans are not to be sneezed at) chop everything small so you have maximum flavour in every bite, add a fruit (I love cranberries or goji berries in salads) and always dress with salt, pepper and lemon.

This vegan salad recipe delivers…

Prep time 25mins

Serves 3 big serves, 4 regular serves

INGREDIENTS

2 avocados

1 tomato

1 bunch of broccolini

1 tbsp of coconut oil

3-4 sprigs of spring onion

1/2 can of canned corn

Half a bunch of chopped coriander

Half a bunch of chopped parsley

1/4 cup of sunflower seeds

1/4 cup of pepitas

1/3 cup of cranberries

1/2 a lemon

Salt & Pepper to taste

METHOD

Step 1 Chop the broccolini into approx. 1cm chunks, heat a small pan to medium-high heat and add the coconut, add the broccolini and cook, turning and moving often, until slightly charred - set aside to cool

Step 2 Cut the tomato into small cubes and add to a large bowl

Step 3 Chop and add the fresh herbs to the tomato

Step 4 Slice the avocados in half, remove the seed, slice into the avocado to create a criss cross grid then spoon out the flesh into the salad

Step 5 Drain the corn, rinse, let them dry off then add

Step 6 Add the seeds and cranberries then mix with a large spoon to combine all ingredients together

Step 7 Dress with lemon and add salt and pepper to taste (as you’ll see in most of my recipes I suggest not being shy with the salt, just make it a good one and consider if it’s right for your personal health requirements)

Step 8 Transfer to serving bowls and enjoy, best served fresh but can easily last in the fridge for a day and still be delish