Recipe - Avocado, olives, hummus and mixed nut salad with a cider vinegar and olive oil dressing (vegan)


1 handful romaine lettuce, chopped
1 handful spinach
1 tbsp rocket
1/2 stick celery, chopped
1 radish, chopped
1 tbsp cucumber, sliced
2-3 cherry tomatoes, sliced
1/4 carrot, thinly sliced
1/4 bell pepper, thinly sliced
1 spring onion, thinly sliced
1 tbsp sweet corn
1 tbsp beetroot, diced
1 gherkin, sliced

Salad toppings

1/3 avocado, peeled and sliced
1 tbsp olives, halved
1 tbsp mixed nuts, you can use any but we like walnuts, cashews, almonds and hazelnuts
1 tbsp hummus

To make the hummus

200g chickpeas, drained and rinsed
1 tbsp sesame tahini
Juice of 1/2 lemon
1/2 tsp garlic paste
Pinch of salt
Pinch of ground black pepper

For the dressing

3 tbsp extra virgin olive oil
1 tbsp unpasteurised cider vinegar
Sea salt and fresh ground black pepper, to taste


This one couldn’t be simpler as there is no cooking involved. It’s also vegan friendly, high in good quality plant fats and super healthy!

1. Add all the ingredients for the hummus into a blender and blend until you have a smooth consistency. The longer you blend it for the smoother it will become, personal preference here. 
2. Arrange all salad items on the plate, add to that the peeled and chopped avocado, the olives, mixed nuts and freshly blitzed hummus.
2. Pour the oil and vinegar into and bowl, add the salt and pepper and whisk to combine. Drizzle over the top of the salad and it’s good to go.

Serves - 1
Cooking time - N/A
Prep time - 10-15 minutes 
Calories per serving - 401
Gluten free
 Allergens: Nuts/Sesame