Avocado Autumn Salad … And An Orange Flavoured Dressing…

A nourishing late autumn salad packed with proteins and healthy fats. Soft and crunchy in the same time … You can use grilled halloumi or grilled tofu if you want to go vegan. An orange flavoured dressing with a touch of chilli will surprise you in a good way :) …

Crispy and a little hot to match the Autumn Chill :)

Simple to prepare … things to do in advance …

Best quality ingredients and fresh lettuce and arugula leaves are the key here (and probably anytime in any salad :)…).You have to prepare in advance the grilled halloumi or tofu. I used tofu this time … I cut it into half centimetre thick slices, seasoned it with a pinch of salt and a dust of fresh grounded pepper, drizzled a few drops of olive oil over and grilled it on a cast iron grill 2 minutes each side.

Then I prepared the dressing in a glass and mix it with a tea spoon. For the reduced orange juice I simmered about 15 minutes 150 ml of fresh orange juice. You can also use a small jar which you can shake well, especially if you prepare a larger quantity ( you can keep the dressing in the refrigerator for a week or so ). Just put all the ingredients for the dressing in a recipient and mix well.

Before starting the salad you can bake just for 5 minutes the pumpkin seeds … They will be a bit more tasty and crispy.

Making and assembling the salad …

Put the green leaves and the cherry tomatoes (cut in halves) in a big bowl pour over half of the dressing and mix gently … Then transfer them in deep plated or serving bowls. Add the grilled tofu, the avocado cut in thin slices, the nuts and seeds and arrange them according to your preferences. Add with a tea spoon the remaining dressing over the salad and …

Enjoy !

If you go for the halloumi version, adding some fresh grated parmesan cheese over the top might not be such a bad idea … but it’s up to you :) …