How to make Bornmann's Vegan Summer Salad at home

Bornmann's Vegan Summer Salad - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Bornmann's Vegan Summer Salad! A quick and easy dinner that is ready in under 30 minutes!

You can cook Bornmann's Vegan Summer Salad with 17 Ingredients and 12 steps. See the following guide!

1. 250 ml Organic spelt fusilli pasta.
2. 125 ml Olive oil.
3. 125 ml Apple cider vinegar.
4. 1 TBSP Himalayan rock salt.
5. Pinch Cayenne pepper.
6. Pinch Nutmeg.
7. 1/2 tsp Mustard powder.
8. Pinch Turmeric.
9. 1 tsp Freshly ground black pepper.
10. 1 tsp Organic coconut sugar.
11. 1 TBSP Tahini.
12. 2 Ripe Avocados.
13. Lettuce (Butter Lettuce, Radicchio, Oak leaf, Rocket).
14. 10 Mediterranean cherry tomatoes.
15. 1 Medium cucumber.
16. 1 Fresh green chili.
17. 20 Kalamata olives.

1. Fill a big pot with water and add 1 TBSP of Himalayan rock salt and 15 ml of olive oil to it, bring the water to a boil and add pasta. Boil the pasta until al dente..
2. Add the following in a mixing jug: Coconut sugar, Freshly ground black pepper, Pinch Turmeric, Mustard powder, Pinch Nutmeg, Pinch Cayenne pepper, Olive oil, Tahini. Mix together until smooth..
3. When pasta is ready, strain the water off and keep rinsing with cold water until pasta is cold..
4. Chiffonade (slice in strips) all the leaves, place in salad dish..
5. Chop cucumber and bell pepper to personal desire, add to salad..
6. Slice tomatoes in half, add to salad..
7. Chop chilli into fine rings, add to salad..
8. Add olives to salad..
9. Add cold pasta to salad..
10. Dice avocados, add to salad..
11. Drizzle the salad dressing over and fold all the ingredients together in the salad bowl..
12. Bon Appetit!.