Tatsoi & Avocado Salad With Roast Garlic Dressing

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *You can make the roast garlic dressing (steps 1-2) up to 1 day ahead. Keep in an airtight container in the fridge. Remove the dressing from the fridge 1 1/2 hours before serving to bring to room temperature.
  • Roast garlic dressing: Preheat oven to 180°C To make roast garlic dressing, place garlic on a baking tray and roast in preheated oven for 30-35 minutes or until the garlic cloves are soft. Remove from the oven and set aside for 10 minutes to cool slightly.
  • Cut tops off garlic heads, squeeze soft garlic from each bulb, and place in a blender. Add red wine vinegar and season with salt and pepper. Blend until well combined. With motor running, gradually add oil in a thin steady steam until mixture is thick. Gradually add enough hot water to make a pouring consistency.
  • Salad: Place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. Drizzle the dressing over the salad.
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