GRILLED AVOCADO SALAD

For a family barbecue, instead of steaks, I bring avocado, which grills nicely. I add green, striped boats to my salad, which is a ready-made dish for me, and a healthy addition for non vegans. Salad tastes best in summer, when cherry tomatoes smell amazing and lettuce leaves don't taste like grass.

Ingredients:

• lettuce
• 15 pcs of cherry tomatoes
• bunch of parsley
• 1 avocado, cut into wedges
• 75 g of vegan feta
• 2 tbsp of dried tomatoes from oil
• 1/2 red onion
• olive oil
• 175 g red, cooked beans (in my case canned beans)
• 1/2 tsp of cumin
• salt and pepper
• 1 tsp of soy sauce
• for serving: tortilla chips, lime wedges

dressing:

• 2 tbsp of olive oil
• 1 tbsp of lemon juice
• 1 tsp of mustard
• 1 tsp of maple syrup
• salt and pepper

Instructions:

1. Prepare the dressing (mix ingredients) and set aside.
2. Cut the avocado in half, take out the stone, peel carefully.
3.  Divide avocado into eighths.
4. Place it on a grill pan or garden grill and flip it over when stripes are visible.
5. Meanwhile, heat up the olive oil in a frying pan.
6. Add beans, season with cumin, salt and pepper.
7. Cook for a while. 
8. Add soy sauce. Stir and cook for 1 minute. Set aside.
9. Put chopped lettuce, tomatoes, parsley, feta cheese, sun-dried tomatoes, onion into a large bowl.
10. Add the cooled beans and avocado. Stir gently.
11. Pour the dressing on it.
12. Salad serve with tortilla chips and lime wedges.