I made this delicious salad this weekend for my husband’s mom who was visiting from out of town. I used fresh basil from my newly-planted herb garden and we enjoyed this refreshing fare and some delightful weather in our backyard.
I made two small changes to the recipe as it is written: 1. I simply whisked the ingredients for the dressing together in a small bowl, using finely chopped basil. 2. I substituted honey for agave nectar in the dressing and it was perfect.
I know I’ll be enjoying more evenings on our patio this summer, with this salad as a go-to meal or side!
Presenting! An incredible vegan lunch for one. It’s a chunky, filling salad with a flavor punch, Ka-Pow! It’s ridiculously gooood!!
Salad-
1 avocado, chopped in chunks
1/2 C. tomatoes, diced (or grape tomatoes quartered)
1/2 C. greens (kale, arugula or spinach), chopped
1/2 C. cooked garbanzo beans
S&P to taste
Dressing-
1/2 clove fresh garlic, optional
2 T. raw apple cider vinegar (or any wine vinegar)
1/2 T. dijon mustard
1/2 T. agave nectar
1 T. olive oil
1/2 C. fresh basil
Make it-
In a mini food processor, run the garlic through. Except for the basil, pulse the remaining dressing ingredients until emulsified (kinda creamy looking). Now, add the basil and pulse a few times leaving the basil a little chunky. Like this…
In a medium bowl, lightly toss the the veggies in your delicious dressing, salt and pepper and enjoy!
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This salad recipe sounds delicious.
love it! 😉