Fresh Salad with Homemade Cocktail Sauce

Heura

Some days call for a vibrant, refreshing salad. This fresh plant-based salad with homemade cocktail sauce is perfect for summer days.

Prep Time: 4 minutes
Serves: 1

There's more where this came from!

90g Heura® Tiras Originales (or other vegan meat-style strips/tofu/tempeh)

60g rocket

1 avocado

1 beetroot

1 tbsp pumpkin seeds

30g alfalfa sprouts

90g mushrooms

150g precooked / canned chickpeas

1/2 lemon

For the homemade cocktail sauce:

50g raw ground almonds

70ml water

10g salt

500ml olive oil

15ml lemon juice

50g ketchup

Some days call for a vibrant, refreshing salad. This fresh plant-based salad with homemade cocktail sauce is perfect for summer days.

Prep Time: 4 minutes
Serves: 1

Prepare the homemade cocktail sauce by whisking together the almonds, water and salt. Then gradually whisk in the olive oil.
Add the ketchup and a squeeze of lemon juice and whisk together to finish the sauce.
Prepare the salad by putting the rocket and chickpeas into a bowl. Slice the mushrooms and add them to the mixture.
Fry the Heura® (or other) strips in a skillet until golden brown. If you like them crispy, sauté for another minute. Put them on top of the salad mix and add the sliced avocado.
Sprinkle the sprouts and pumpkin seeds on top.
Dress with a splash of olive oil, a bit of lemon juice and a pinch of salt.
Finally, top with a generous spoonful of homemade cocktail sauce.