Roasted Aubergine and Avocado Salad


For the salad:

  • Handful of Rocket
  • Handful of Spinach
  • Handful of Alfalfa Sprouts
  • 12 Sundried Tomatoes
  • 6 Plum Tomatoes, quartered
  • 1 Avocado, sliced
  • 2 Aubergines
  • Pumpkin Seeds 

For the dressing:

  • 2-4 tablespoons Ultimate Oil Blend
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Mustard

Serves 2


For the salad: slice the aubergine into 2mm thick slices and place onto a greased baking tray. Drizzle with olive oil and season with salt and black pepper. Place in a pre-heated oven at 180C for around 15-20 minutes. Mix together the rocket, spinach and sprouts in a large bowl, before transferring to a serving plate. Top with the remaining salad ingredients, including the cooked aubergine, and serve with the dressing.
For the dressing: mix all ingredients in a blender.

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