I've never really been a massive lover of eating salad on its own; limp lettuce and soggy cucumber taste just as boring as they sound. But as I'm trying to expand my cooking repertoire and eat more healthily after Christmas, I decided to search for some more interesting salad recipes to try out.
I like to make things that are quick and easy yet tasty and nutritious, so after browsing other recipes for inspiration, I came up with an avocado and pesto pasta salad. Pesto pasta is one of my staple dishes as it is so easy to make and is great to throw together when you can't be bothered to cook. I usually make it with roasted or stir-fried veggies but I never thought of having it with salad before.
All you need to make this simple dish is some pasta, some vegan pesto, a ripe avocado and a bag of ready-washed salad such as Florette Salad. I made this for lunch, but if you wanted it for dinner (or just want a bigger serving!) then just increase the quantities as you wish.
Ingredients (serves 2):
♥ 150g dried pasta
♥ 2-3 handfuls salad leaves, such as spinach and rocket
♥ 1-2 tablespoons green pesto
♥ 1 avocado, cut into chunks
1. Cook pasta according to instructions on packet.
2. Drain the pasta, return to the saucepan then wilt the salad leaves by mixing them into the warm pasta.
3. Add the pesto to the pasta and salad leaves and mix well to coat.
4. Stir in the avocado pieces and serve warm or cold.
I am really pleased with how this recipe turned out and I will definitely be making it again. It was really creamy and full of flavour. I can't wait to start experimenting with other ways to use salad - let me know if you have any good vegan recipes!
I love reading other bloggers' wishlist posts so I thought I'd start doing some of my own! I'm going to split my wishlists into beauty, fashion and homeware. I thought I'd start with a little homeware wishlist as I've seen some lovely things around.
A few months ago Jamie and I went to our friend's wedding in Arundel. We stayed at the Hilton Avisford Park, where the reception was also held. The service was held in the beautiful Arundel Cathedral. We didn't have time to explore the area, but the parts that we did see looked lovely.
I wore a navy lace pencil dress that I got from Dorothy Perkins. I teamed it with shell pink faux-suede heels and faux-leather clutch, both from New Look, and gold and pink coloured jewellery.
I curled my hair using the BaByliss Curling Wand Pro (review coming soon!).
This was my first wedding as a vegan, and although we had arranged for the hotel to cater for me in advance, I wasn't informed of what I would be eating until we arrived (I do like surprises though!). When my food arrived I was really impressed. The starter was a salad of avocado and char-grilled asparagus, which was absolutely amazing and was my favourite dish of the meal. I definitely want to try making this at home!
After the starter was an intermediate dish which everyone had: tomato and basil soup. It was really tasty and warming.
My main course was a cauliflower and spinach curry which was delicious. I couldn't finish it though so I gave the rest to Jamie :)
Dessert was a bowl of strawberries and raspberries, which was also had by a gluten-free guest on our table. Not the most exciting of vegan desserts but I was grateful to be catered for and it was nice to have something light and refreshing after having eaten three courses already!
We had a lovely weekend and were delighted to be part of our friend's special day.
I'm Jessica, a twenty-something vegan who is passionate about cruelty-free living, animal rights and health, beauty and fashion. I'm a holistic therapist and have my own little business down in Cornwall: www.tranquillarosa.co.uk