Rainbow Chopped Salad with Creamy Avocado Dressing
This beautiful Rainbow Chopped Salad is both a color-burst and nutrient-burst! All tossed with a creamy avocado lemon-basil dressing.
Servings: 6 side servings
- 1 large head romaine
- 1/2 small head red cabbage
- 8 oz. cherry tomatoes
- 1 english cucumber
- 2 carrots
- 1 yellow bell pepper
- Optional: garbanzo beans, sweet corn, sprouts, fresh herbs, etc.
For the creamy avocado dressing:
- 1 avocado
- Juice from 1 lemon (more to taste)
- 2/3 cup lightly packed fresh basil
- 1-2 cloves garlic
- 1 tsp. agave
- 2 Tbsp. olive oil (omit for oil-free)
- 3 Tbsp. water
- 2 Tbsp. white wine vinegar
- 1/4 tsp. salt
Make the dressing: place all ingredients in a blender or food processor and blend until smooth. Taste and adjust flavors if necessary. Place in fridge to let flavors mingle while you make the salad.
Chop all salad vegetables and place in a large bowl.
Pour dressing over top and toss well to combine. (Or keep dressing + salad stored separately to extend usability.)
Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Potassium: 616mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5070IU | Vitamin C: 91.7mg | Calcium: 62mg | Iron: 1.4mg