Grilled Avocado Salad with Mango + White Bean Tahini Dressing

Gluten-Free Diary-Free, Soy-Free Vegan No Sugar Added Plant-Based

Recipe and photo courtesy of Lindsey Baruch

Level: Harder Than Easy

Prep Time: 20 min

Total Time: 35 min

Serves: 2

Ingredients

  • 2 Avocados (pitted and sliced)
  • 2 Mangoes (cubed)
  • 1 cup lettuce of your choosing
  • Mint + pine nuts for topping

White Bean Tahini Dressing

  • 2 T tahini
  • 2 T Vanilla Lemon nutpods
  • ½ T lemon
  • ½ T soy sauce
  • ½ can of white beans
  • 1 tsp of olive oil (if mixture becomes too thick, add more)
  • 2 T water
  • 1 tsp sesame oil

Crispy Chickpeas

  • 1 can chickpeas
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic
  • 1 tsp paprika
  • 1 tsp olive oil

Instructions 

  1. Start by preheating your oven to 400 degrees. Drain and dry your chickpeas and mix with olive oil, salt, pepper, garlic, paprika and olive oil. Place on a baking sheet in the oven for 400 degrees for 30 minutes.
  2. While that's toasting, make your white bean dressing by mixing tahini, vanilla lemonnutpods, lemon juice, soy sauce, 1/2 can of white beans, olive oil, water and sesame oil in a food processor or blender.
  3. Cube your mango and wash your lettuce as well. From there, slice your avocados and place on a grill pan for 3-4 minutes with olive oil until its grilled through.
  4. Time to assemble! Place your lettuce in a bowl with your crispy chickpeas, the mango, grilled avocados, drizzle on your tahini dressing and garnish with fresh mint and pine nuts.

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