Layered Salad, Potato Salad and Asparagus with Garlic Butter

Seves 2

Layered Salad

  • Handful of kale
  • Handful of Spinach
  • Half an Avocado
  • Handful Sun dried tomatoes
  • Tablespoon of Humus
  • Handful of Tofu pieces

Potato Salad

  • 1 potato
  • Tablespoon of vegan mayonnaise
  • Pinch of mixed herbs

Asparagus with Garlic Butter

  • 3 Asparaguses
  • Vegan butter
  • Garlic paste

First Meal

Directions

Layered Salad

  1. Put your kale and spinach at the bottom of a large bowl and mic together.
  2. Put your humus on the centre of the leafs so it rests on top and add your avocado around it chopped up into little pieces.
  3. Next, cut your son dried tomatoes into smaller pieces if necessary and scatter it on top of your salad.
  4. Next scatter your tofu pieces on top to add texture, taste and finalise your salad.

Potato Salad

  1. Chop up your potato into small chunks and put them in a pan.
  2. Add hot water boil your potatoes for around 10 minutes until cooked.
  3. When cooked, drain the water from your potatoes and put them into a bowl.
  4. Next, add your mayonnaise and mixed herbs and mix together until all of the potatoes are covered.

Asparagus with Garlic Butter

  1. Cut your asparaguses in half to make them smaller
  2. Put your asparaguses into a pan, add boiling water and boil for a few minutes until you notice a colour change.
  3. While your asparagus is cooking, put some vegan butter into a small tub. The amount of butter you use, depends on your tub size. Next, add your garlic paste. I personally put lots of garlic paste in because we love garlic in our household.

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