4 ripe but not mushy avocados – halved and pits removed (1 for salad cream)
1/3 cup fresh coconut meat diced
1/2 cup perismmons diced
3 cherry tomato diced
1/3 cup pineapple diced
1/3 cup jicama diced
1/2 cup mulberries
2 tbsp pumpkin seeds
Cream for salad:
1 ripe avocado
1/4 cup coconut meat
1 tbsp mustard
1 tbsp soak cashew nuts
1 tbsp grape seeds oil
Lemon juice and zest from 1/2 lemon
1 tsp apple cider vinegar
1/3 tsp sea salt /pepper to taste
*You can add some chilli flake if you love spicy*
Blend until smooth and creamy
1.Cut avocados in half and remove seeds. Scoop out some but not all of the avocado from the skin and put into a salad bowl for mixing salad (The layer of avocado left adds a delicious texture when eating)
2.Combine all the diced ingredients with cream, mix well.
3.Spoon into avocado halves with salad mixture and garnish with some mulberry and pumpkin seeds.
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