Zucchini Salad with Avocado Dressing

6 small zucchini
2 red peppers, deseeded
8ozs 225g button mushrooms. halved
1/4 cup chives, chopped
4ozs 125g vegan margarine
8ozs 225g bean sprouts
1 ripe avocado
4 Tblsp sunflower oil
2 Tblsp wine vinegar
1/2 tsp mustard
salt and pepper
1/4 cup water
1 clove garlic, crushed
Cut the zucchini and peppers into long thin strips. Melt the margarine in a pan and add the zucchini, peppers, mushrooms and chives. Saute until peppers are just tender. Add the bean sprouts and remove from the heat.
Avocado Dressing.
Blend all the ingredients together until smooth.
Place the salad in a serving bowl and pour over the avocado dressing.
Serve immediately. Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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