Autumn Salad with Roasted Vegetables and Avocado Dip

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 250 g Brussels sprouts
  • 250 g cherry tomato (s)
  • 1 large sweet potato (s)
  • 2 bell pepper (s)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 teaspoons oil

For the dressing:

  • 0.5 ½ avocado (s)
  • 0.5 ½ lime (s)
  • 1 clove garlic
  • salt and pepper
  • 50 ml oil
  • 50 g mixed salad (fresh mixed salad)
Autumn Salad with Roasted Vegetables and Avocado Dip
Autumn Salad with Roasted Vegetables and Avocado Dip

Instructions

  1. Dice Brussels sprouts, sweet potatoes, cherry tomatoes and peppers, or other seasonal vegetables and place in a bowl.
  2. Add salt, pepper and oil. Stir everything well and place on the baking sheet in the oven preheated to 200 ° C (top / bottom heat).
  3. In the meantime, squeeze the lime and puree with the hand blender along with the avocado, garlic, oil, salt and pepper. Wash the lettuce.
  4. After 10 minutes, take the vegetables out of the oven and pour them over the washed salad. Finally, pour the avocado dressing over this and serve.

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