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Vegan Recipe - Avocado Salad Parfait
- Prep Time : 7 minutes
- Cook Time : 0 minutes, raw
- Servings : 4-5 servings
Laura says, “Here’s a festive and fabulous way to serve a first course salad, any time of the year. Spooned into tiny parfait or champagne glasses, this tasty combo provides a refreshing change to a standard green salad.”
Chef’s Note: For an oil-free dressing, omit the olive oil and proceed with the recipe as directed.
Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.
Juice from half a medium lemon
1 small clove garlic, minced
1 teaspoon extra-virgin olive oil (see note)
1⁄8 teaspoon sea salt, plus more as needed
10 to 14 grape or cherry tomatoes, halved or quartered
1 medium-to-large avocado, pit removed, peeled and diced
1. Put all of the dressing ingredients in a small bowl and whisk briskly to emulsify.
2. Put all of the salad ingredients in a medium-sized bowl. Pour in the dressing and gently stir to combine. Season with more salt, to taste. Cover and refrigerate 30 to 60 minutes before serving. To serve as a fancy first course, spoon into pretty glasses, displayed on a decorative plate.