First we made the Gazpacho – we found this recipe on OhSheGlows.com. Love her site!! Hope she doesn’t mind that we borrowed her recipe!
This is the gazpacho – before blending. I put all of the ingredients in a large bowl. My blender wasn’t large enough to blend the whole thing, so I had to break into 2 portions and then put them back together and stir.
Wow, that is a pretty boring picture. But trust me, this soup has some PUNCH to it. You’ll want to be sure to make this first and then put it away to cool. I actually put mine in the freezer and then we got started on the most awesome salad in the world! Seriously!
I’ll post both recipes at the end of this.
First we made the avocado dressing.
You may be thinking this looks gross. And if you don’t like avocados, it probably is. :) It is so easy to make…
Next, we started on the rest of the ingredients for the salad – we toasted slivered almonds, browned some chickpeas, and then lightly browned some broccoli.
And then finally, we put it all together! These pics are too pretty – I have to post them all! We are talking about a DELICIOUS salad! Yummm, I would almost like to do it all over again today! :) We got this recipe off of the VeganYumYum site.
We gave it 6 thumbs up. DELICIOUS lunch! HealthyDaddy loved it too!
- 1.5 pounds tomatoes (I measured this perfectly on a scale – it was about 6 small and 1/2 large), roughly chopped & core removed
- 1 red pepper, roughly chopped & seeds removed
- 1 English (seedless) cucumber, peeled & roughly chopped
- 1/4 cup chopped sweet onion
- 1 garlic clove (Minced)
- 1 tbsp fresh lime juice
- 2 cups low-sodium V8 (or you may use tomato juice)
- 3/4-1 tsp kosher salt, or to taste
- Red pepper flakes & Freshly ground black pepper, to taste (I used about 1/2 tsp each)
- 2 tbsp chopped fresh Parsley (or other herb)
- 1 tsp extra virgin olive oil
- 3 tbsp red wine vinegar (or sherry vinegar, balsamic would also work), to taste
- Add tomatoes, pepper, cucumber, onion, garlic clove, lime juice, V8 (or tomato juice), olive oil, and herbs into a blender and blend until smooth.
- Now add the rest of the seasonings (salt, pepper, red pepper flakes, vinegar) slowly and adjust to taste.
- Chill for 2-4 hours, or overnight.
- Garnish with chopped peppers, green onion, black pepper, and a drizzle of olive oil just before serving.
- Note: If your blender is small you might have to blend in two batches. It won’t matter, just be sure to stir it all together in the end. Makes about 6.5 cups.
And, the Avocado Wasabi Salad Recipe (from the VeganYumYum site):
Avocado Wasabi Salad
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil
Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.
Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.
If you are serving the salad later, do not add the dressing until the last minute.