Roasted Garlic and Avocado Salad
The aroma of roasting garlic throughout your kitchen.
Add to that the crisp sweet smell of chopped cucumber and tomatoes.
Your knife glides through the ripe avocado.
You end with tears running down your cheek as you cut the red onion.
It's well worth it, believe us.
This is a perfect start to our upcoming Summer. We'll be grilling a lot and we want to have frequent Summer Salads on our plate.
With all these ingredients, we'll have plenty of Vitamins, Potassium, Fiber, Healthy Fats, Antioxidants and more.
Let's get started!
- 1 Bulb of Garlic (small)
- 1 Cucumber
- 10.5oz/297g. Cherry Tomatoes
- 4 small Avocados or (2 large)
- 1/2 Red Onion
- Handful of Cilantro
- 1 Lemon
- 1/4 teaspoon (each) Salt and Pepper
- 1 Tablespoon and 1 teaspoon Avocado Oil
The first thing you will want to do is take your garlic bulb and separate the cloves (leaving skins on). We roast them on the stove in 1 teaspoon of Avocado oil on medium to low heat. Shake your covered pan every minute or so. It should take between 6 to 8 minutes. Once they are golden brown, turn off the heat and let them cool.
While your garlic is cooling down, it's time to get everything else ready.
Don't forget to wash all your vegetables first!
We cut everything up into bite size portions. First the cucumber then the tomatoes, avocados, onion and cilantro.
Next, we juiced our lemon and poured it over the veggies.
Then, sprinkle the salt and pepper and drizzle the 1 Tablespoon of Avocado oil over it all.
By now your garlic is cooled down.
Remove the skins and chop it up into small bits. Add this to your bowl and mix it all together.
Time to place it in your serving bowl. You can eat it right away or cover it and chill in the fridge for 30 minutes or so.
We hope you enjoy enjoy this as much as we do. :0)
This recipe makes approximately 6 servings of 1 cup/175g. each.
Each serving contains,
Calories 160
Fat 13.3g.
Carb. 10.5g.
Sugar 1.8g.
Protein 2.2g.
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