Recipe by Chanie Nayman

Creamy Avocado Salad + Dip

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg

I was shocked at how this dressing stayed bright green in the fridge for over a week! Matzah, salt, and avocado is always a great shidduch, and the salad is not too shabby either!

Ingredients

Salad

  • 1 small golden beet, divided

  • 1 beet, cut into small matchsticks, divided

  • 1 sweet potato, finely cubed

  • 1 red onion, finely chopped

  • Gefen Olive Oil, for drizzling

  • salt, for sprinkling

  • spinach leaves, or lettuce of your choice

  • toasted slivered almonds

Avocado Dip + Dressing

Directions

Prepare the Dip

1.

Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.

2.

Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.

Prepare the Salad

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.

3.

Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.

4.

To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.

Credits

Photography: Moishe Wulliger Styling: Renee Muller

Creamy Avocado Salad + Dip

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