If only you could bring images to life with just one look.. putting this salad on my to-do list next week.
That said it might be too acidic.. I’ve been told to alkalize my body. I’m now an almond fiend.
Presenting! An incredible vegan lunch for one. It’s a chunky, filling salad with a flavor punch, Ka-Pow! It’s ridiculously gooood!!
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
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
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!
I have a giveaway going on now! Check it out here.