Roasted Broccoli and Guacamole Salad (Vegan)

By Ellie

2 Person

10 Minutes

0 Calories

This roasted broccoli guacamole salad is for when you want a huge bowl of guacamole and chips but need some healthy greens too! Easy to make, gluten free and vegan friendly.

Ingredients

salt and pepper to taste
1 tbsp. extra virgin olive oil
60 grams corn tortilla chips
1 small bunch fresh coriander (25-30 grams)
1 lime
1 large avocado
1/2 red onion
1 cup cherry tomatoes (or larger tomatoes, diced)
1 1/2 cups purple cabbage, thinly shredded
3-4 handfuls romaine lettuce, roughly shredded
1 head broccoli (250 grams)

Method

01

Preheat oven to 180℃ and line a small baking tray with baking paper.
02

Chop the broccoli into small florets and coat in 1 tablespoon of the olive oil. Spread out evenly over the baking tray and roast until tender and just browning at the edges, approximately 20-30 minutes depending on how large you leave the florets. Set aside and leave to cool while you prep the salad.
03

Halve the baby tomatoes and finely dice the onion. Remove the tough stems from the coriander and tear up the leaves a little. Place the lettuce, cabbage, coriander, tomatoes and onion in a large bowl.
04

Scoop out the whole avocado, slice into chunks and then add this in to the bowl. Massage the avocado throughout the salad so everything is creamy and coated. Cut the lime in half and squeeze in the lime juice. (You can just use half the lime if you do not want it too tangy). Season with salt and pepper.
05

Once the broccoli has cooled a little, toss this through the salad as well.
06

To serve, divide the salad in half (for two large portions) and crumble over the tortilla chips. If you're not eating it right away, you can leave the chips separate so they stay super crunchy.

Related Tags

Thanksgiving Salad Recipes

Roasted Broccoli and Guacamole Salad (Vegan)

4.2

( By Ellie )

This roasted broccoli guacamole salad is for when you want a huge bowl of guacamole and chips but need some healthy greens too! Easy to make, gluten free and vegan friendly.

01 Information

Grade easy
Serving 2 servings
Prep Time 5 Mins
Cook Time 5 Mins
Total Time 10 Mins

02 Ingredients

salt and pepper to taste

1 tbsp. extra virgin olive oil

60 grams corn tortilla chips

1 small bunch fresh coriander (25-30 grams)

1 lime

1 large avocado

1/2 red onion

1 cup cherry tomatoes (or larger tomatoes, diced)

1 1/2 cups purple cabbage, thinly shredded

3-4 handfuls romaine lettuce, roughly shredded

1 head broccoli (250 grams)

03 Method

Step 1

Preheat oven to 180℃ and line a small baking tray with baking paper.

Step 2

Chop the broccoli into small florets and coat in 1 tablespoon of the olive oil. Spread out evenly over the baking tray and roast until tender and just browning at the edges, approximately 20-30 minutes depending on how large you leave the florets. Set aside and leave to cool while you prep the salad.

Step 3

Halve the baby tomatoes and finely dice the onion. Remove the tough stems from the coriander and tear up the leaves a little. Place the lettuce, cabbage, coriander, tomatoes and onion in a large bowl.

Step 4

Scoop out the whole avocado, slice into chunks and then add this in to the bowl. Massage the avocado throughout the salad so everything is creamy and coated. Cut the lime in half and squeeze in the lime juice. (You can just use half the lime if you do not want it too tangy). Season with salt and pepper.

Step 5

Once the broccoli has cooled a little, toss this through the salad as well.

Step 6

To serve, divide the salad in half (for two large portions) and crumble over the tortilla chips. If you're not eating it right away, you can leave the chips separate so they stay super crunchy.

04 Author