Tatsoi & Avocado Salad with Roast Garlic Dressing

8 50 179
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 12
Tatsoi & Avocado Salad with Roast Garlic Dressing
Health Highlights


3 bunch Tatsoi (leaves picked, washed, dried)
100 gm Baby spinach (washed, dried)
4 avocado(s) Avocado (halved, peeled, thinly sliced)
3 bulb Garlic (for dressing)
2 tbsp Red wine vinegar (for dressing)
1 pinch Salt and pepper (as desired, for dressing)
1/3 cup Extra virgin olive oil (for dressing)
3 tbsp Water (hot, as needed, for dressing)


Roast garlic dressing:
Preheat oven to 180°C. To prepare the dressing, place garlic on a baking tray and roast in preheated oven for 30-35 minutes or until the garlic cloves are soft. Remove from the oven and set aside for 10 minutes to cool slightly.

Cut tops off garlic bulbs, squeeze soft garlic from each bulb, and place in a blender. Add red wine vinegar and season with salt and pepper. Blend until well combined. With motor running, gradually add oil in a thin steady steam until mixture is thick. Gradually add enough hot water to make a pouring consistency.

Salad: Place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. Drizzle the dressing over the salad.


Nutrition Facts

Per Portion

Calories 179
Calories from fat 148
Calories from saturated fat 20.4
Total Fat 16.4 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 10.9 g
Cholesterol 0
Sodium 26.2 mg
Potassium 412 mg
Total Carbohydrate 8.4 g
Dietary Fiber 5.4 g
Sugars 0.3 g
Protein 2.2 g

Dietary servings

Per Portion

Vegetables 1.8

Energy sources


Meal Type(s)