Easy Bruschetta + Salad
vegan, refined sugar-free, soy-free
This is one of my favorite hot-weather meals to make because it's so simple, delicious, and beautiful! All you need is some crusty bread, some pre-made lemony chickpea puree, a jar of roasted red peppers, some kale or other greens, an avocado, some white peach balsamic vinegar, and some pecans. I tend to keep all these ingredients on-hand so I'm only 5 minutes away from this amazing meal!
This is one of my favorite hot-weather meals to make because it's so simple, delicious, and beautiful! All you need is some crusty bread, some pre-made lemony chickpea puree, a jar of roasted red peppers, some kale or other greens, an avocado, some white peach balsamic vinegar, and some pecans. I tend to keep all these ingredients on-hand so I'm only 5 minutes away from this amazing meal!
Serves: 2 / Prep time: 10 min (5 min to make lemony chickpea puree, 5 min to assemble)
Ingredients:
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Directions:
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*To slice an avocado effortlessly, first cut in half lengthwise, then score length-wise and width-wise with the tip of the knife inside the peel. Then simply turn each half inside out to release your diced avocado. Discard peel and pit.
**You could experiment with other types of vinegar or salad dressings. If you've never tried avocado and vinegar on salad before, give it a try! The avocado adds enough fat, so you don't need to add oil to the dressing. |
Lemony Chickpea Puree
Vegan, gluten-free, grain-free, refined sugar-free, soy-free
Yield: about 2 cups / Prep time: 5 min
Adapted from Chloe Coscarelli's recipe in Chloe's Vegan Italian Kitchen
Calling all lemon fans! This puree is dangerously close to hummus, but different enough to warrant a fun name. It's also more straightforward than hummus without messy garlic and tahini. I think it tastes better, too!
Yield: about 2 cups / Prep time: 5 min
Adapted from Chloe Coscarelli's recipe in Chloe's Vegan Italian Kitchen
Calling all lemon fans! This puree is dangerously close to hummus, but different enough to warrant a fun name. It's also more straightforward than hummus without messy garlic and tahini. I think it tastes better, too!
Ingredients:
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Directions:
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*I like my hummus to be as fluffy and creamy as mashed potatoes, so if you're going for that texture, don't cut the blending time short. The longer the blades spin, the more air gets into the puree, resulting in a fluffier texture. |