Summer Kebabs with Avocado Dressing and Simple Salad!

This recipe is great for those who struggle to get their veggies and fruits in during the day because of busy schedules. We totally get that.  We hope that this recipe with bring you some good healthy eats, just in time for the week’s warm weather! 

Vegan kebabs served on a wooden board with avocado dressing on the side So here’s what you need.... 



-1/2 a Pineapple, cut into chunks or 4 Peaches, cut into quarters
-2 large Red Onions, cut into 8 wedges
-Protein source (Firm Tofu, Chicken, Shrimp or Beef) 
-Bell Peppers 
-2 Zucchini, each cut into 8 pieces

-3 1/2 tablespoon of Olive Oil
-2 garlic cloves, crushed 
-1 tsp chili flakes 
-3 Rosemary Sprigs, finely chopped 
-4 Portobello Mushrooms, cut into quarters 


1 Avocado 
Juice of 1 lemon
1/2 tsp mustard 
1 big bag of rocket, watercress and spinach salad
2 tbsp toasted mixed seeds 


  1. 1. Combine oil with the garlic, chili flakes and rosemary. 

    2. Thread alternate pieces of mushroom, peach or pineapple, zucchini and red onion onto each skewer. 

    3. Brush the kebabs with the oil mixture, season with salt and black pepper and set aside. The kebabs can be made the day before and kept in the fridge or made the day of.
    4. Allow your grill to heat up and turn it to the highest setting. 

    5. Put avocado, half the lemon juice and 50ml water in food processor and combine to a smooth dressing. Season to taste. 

    6. Combine the leftover lemon juice, ½ tbsp olive oil and mustard all together together with a whisk. Toss with the mixed rocket salad and toasted seeds. 

    7. Cook the skewers for 4-5 mins on each side or until cooked through and nicely charred. 

    8. Pile onto a platter and serve with the avocado dressing and salad on the side.


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