From Camp 2011 Public Wiki

This avocado and black olive salad is a simple to make, but thoroughly to enjoy meal that is suitable for rawies as much as for meat-eaters (as a side dish).

Contents 1 Ingredients 1.1 Salad 1.2 Dressing 2 Equipment needed 3 Preparation Time 4 Instructions 4.1 Salad 4.2 Dressing 4.3 Variants

Ingredients

Salad

Butterhead lettuce (preferably in BIO quality or freshly from the garden)

cherry tomatoes

avocado

lemon juice

black olives

aubergine

olive oil

salt

yellow bell pepper

fresh champignons (option)

goat cheese (option)

Dressing

extra virgin olive oil

hemp oil

linseed oil

garlic

sweet vinegar (such as raspberry or pomegranate)

basil

macadamia nuts

nutritional yeast

pepper

Equipment needed

a large salad bowl

food processor

(lettuce) strainer

cutting board and a sharp knife

brush

pan

Preparation Time

• up to 30 minutes

Instructions

Salad

1. Slice the aubergine and let it "sweat" for 10 or so minutes (meaning you sprinkle the slices with salt and let the bitter juice come out of the aubergine)
2. Once small drops of liquid are formed on the surface of the slices, wash them away with clean water and dry the aubergine
3. Brushing the slices on both sides with olive oil, pan them for up to 5 minutes until tender and dark
4. Place the lettuce into the strainer and wash well, removing damaged leaves
5. Tear the leaves into smaller bits and put them into the salad bowl together with the aubergine slices
6. Chop the cherry tomatoes into halves and the bell pepper into cubes adding them to the salad
7. Open the avocado and remove the stone and the outer shell
8. Sprinkle some lemon juice onto the avocado to prevent it from oxidation and chop, then add to the other ingredients into the bowl
9. Add also the black olives and mix well

Dressing

1. Prepare the oil blend ahead by mixing together the EVOO, hemp oil and linseed oil in ratio of 8:1:1(no need to be exact)
2. In a food processor or a blender grind the macadamia nuts into a nut butter or a coarse nut paste
3. If necessary, add liquid in the form of vinegar and oil, until the mixture has roughly dressing consistency
4. Add the nutritional yeast, garlic cloves and pepper according to your preferences
5. You made add basil leaves directly into the processor/blender and blend them together with other ingredients or if you prefer to have more aromatic and richer meal, you may rather opt for tearing the leaves into small bits and blend them as little as possible or top them

Variants

• This meal salad may be down-sized to serve as a side dish to another meaty or non-meaty dish. In that case, avocado may be removed altogether and the dressing should be lighter, e.g. just the combination of an oil blend and vinegar
• The salad can be like-wise upgraded to a vegetarian dish by addition of goat cheese
• In case one or more of the ingredients are not suitable or you don't like them, you may leave them out or substitute. I like to use fresh, uncooked mushrooms (of which champignons tend to be readily available in most locales) when some of the ingredients, such as olives or avocado, are not around[[Category:Lactose-free meals]