Recipe for a simple colourful Mixed Vegetable and Avocado Salad, dressed with a sweet and tangy dressing and topped with herbed almond flatbreads
1 1/2 cups almond flour
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 teaspoon sea salt
fresh cracked black pepper to taste
1 egg, lightly beaten
1 tablespoon olive oil
1/4 cup olive oil
2 teaspoons rice vinegar
2 tablespoons white vinegar
2 tablespoons coconut sugar or brown sugar
1 clove garlic, minced
1/2 teaspoon Dijon mustard
a few pinches of dried red pepper flakes (optional)
sea salt and fresh cracked black pepper to taste
1 small head romaine lettuce, torn
1 1/2 cups red cabbage, cut into thin strips or grated
12 to 14 cherry tomatoes, halved
1 large avocado, pitted, peeled and cubed
1 small red onion, cut into fine strips
Begin by making the flatbreads. Line a baking sheet with parchment paper and preheat an oven to 350F/180C.
In a medium bowl, combine the almond flour, herbs, salt, egg, olive oil and black pepper with a fork. Gently knead in the bowl until a soft dough forms.
Transfer to the baking sheet with the parchment paper, tear off another sheet of parchment paper, and cover the dough. Flatten with a rolling pin until the dough is about 1 1/4cm thick. Remove the parchment paper from the top and cut the dough into 5cm squares or triangles. Sprinkle with more salt and black pepper if desired.
Bake in the preheated oven for 15 to 20 minutes or until golden.
Meanwhile, prepare the dressing. In a small bowl, whisk together all of the ingredients until well combined.
For the salad, toss all of the ingredients in a large bowl.
To assemble, dish up some salad onto a plate, drizzle with some of the dressing and top with flatbreads broken into smaller pieces.