Crispy Avocado Summer Salad
- 3-4 cups mixed greens
- 1 ripe avocado
- 1 cup bread crumbs
- 1 cup non dairy milk
- 1/2 cup all purpose flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 peaches, sliced
- 1/2 cup tomatoes, sliced
- 1/2 cup chickpeas, drained and rinsed
- 1/2 sweet onion, sliced thin
- 1/4 cup vegan honey mustard
Preheat oven to 350.
Carefully slice your avocado in half and remove the pit. Slice each half into 5-6 pieces, then carefully slide the skin off.
Divide your crust ingredients into three wide bowls. The first with flour, nutritional yeast, salt and pepper, second with almond milk, third with bread crumbs.
Roll each slice of avocado into flour mixture until fully coated, dunk into the almond milk, then gently toss in bread crumbs. Transfer the avocado to a greased baking sheet. Do this for all slices of avocado.
Spray the breaded avocado with cooking spray and bake for 20-25 minutes.
While the avocado is baking, slice and dice your tomatoes, peaches, and onion.
Assemble your salad by throwing all ingredients into a large bowl or dividing between 2-4 bowls. Top with a drizzle of vegan honey mustard.
Why is it so hard to make a salad at home? I mean I can order them at restaurants, but making them at home feels like a lot of work. It gets easier to motivate myself in the summer simply because the ingredients are so fresh and beautiful. So I decided to make a fresh, and exciting salad for myself at home. It’s got great texture from the crispy avocado, good healthy fats, protein from the chickpeas, and tons of summer flavor from the peaches and tomatoes. It’s a legit summer home run.
Avocado fries have become a cultural phenomena. Everyone is making them. So I decided it was my turn to try. And since my all time favorite combo is salad and french fries, I thought – hey, why not put those crispy avocado fries ONTOP of a salad! It was a great idea and made the at-home salad thing way more exciting and delicious. I highly suggest you jump on board.