Roasted tomato and avocado salad
Please log in to save or rate.
Time to make:
1 hr 10 mins (Hands-on time: 10 mins, Cooking time: 60 mins), plus 1 hr cooling
$3.68 per serve
(at time of publication)
Full ingredients list:
- 2 x 250g punnets cherry tomatoes
- cooking oil spray
- 3 garlic cloves
- 75g (3 cups) baby spinach leaves
- 2 Lebanese cucumbers, chopped
- 3 green shallots, diagonally sliced
- 1 small avocado, thinly sliced
- 1 tablespoon balsamic glaze, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 150°C. Line a large roasting pan with baking paper, then place tomatoes into pan and spray with oil. Wrap garlic in foil and place into the pan. Roast for 1 hour, or until tomatoes soften and the skins start to split. Set tomatoes and garlic aside for an hour to cool.
Step 2 Place spinach, cucumbers, tomatoes and shallots into a bowl. Remove garlic from foil. Squeeze garlic cloves into salad, discarding the skin. Toss gently to combine.
Step 3 Add avocado to the salad and toss gently. Drizzle with balsamic glaze and serve.
Find balsamic glaze with the dressings in the supermarket.
Try serving with lamb and jacket potatoes.
About this recipe
First published: January 2013