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Summery fresh salad with currants and raspberry dressing

updated

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Ingredients for 2 servings:

  • 3 parts water
  • 2 parts Balsamic vinegar, lighter
  • 1 part olive oil
  • 1 tsp raspberry jam
  • Garden herbs as desired
  • 1 avocado(s)
  • 15 cocktail tomatoes
  • 1 lettuce(s)
  • 1 handful of currants

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple and vegan

For the salad dressing, combine water, balsamic vinegar, olive oil, raspberry jam, and garden herbs. Halve the avocado, remove the pit, dice it in its skin, and scoop out the seeds. Quarter the tomatoes and pick the currants. Trim the lettuce and tear it into bite-sized pieces. Fold the avocado cubes, tomatoes, currants, and lettuce into the salad dressing. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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