I am the kind of salad lover who makes a huge salad full of my favorite vegetables
in a large serving bowl and eats the whole thing!
My life has been quite busy so I haven’t shopped for fresh, organic produce in a
When my stomach started grumbling, I rummaged through my refrigerator and
grabbed every organic raw vegetable that was still fresh and edible to make a hearty,
healthy dinner salad.
I was in luck!
I discovered enough texture and variety to create a satisfying salad.
Spring Avocado Salad
2 cups Spring Mix/Mesclun greens
1 cup Red Cabbage
4 stalks Celery
10 Cherry Tomatoes
Wash and clean vegetables thoroughly.
Pat the greens and cabbage dry.
Slice the cabbage, onion and celery.
Halve the cherry tomatoes.
Peel and slice the avocado into strips.
Assemble the salad by mixing the greens, cabbage, onion and celery to the salad bowl.
Arrange the cherry tomato halves around the edge of the bowl.
Place the avocado slices across the top of the salad.
Now what should I use to make a dressing?
That will be the key to this salad’s success!
Again, I rummaged through my cubbard and refrigerator to see what suitable ingredients
I had on hand.
I was in luck and found just the items I needed to create this creamy, hot and spicy delight
which looked and tasted a lot like a yellow mustard dressing.
Vegan Creamy, Hot and Spicy Dressing
1 clove Garlic
2 tablespoons Chopped Onion
2 teaspoons Olive Oil (optional)
1/4 cup Apple Cider Vinegar
2 tablespoons Braggs Liquid Aminos
1 tablespoon Turmeric
1-2 tablespoons Nutritional Yeast
1 teaspoon Cayenne Pepper
1/4 cup Filtered or Spring Water
A sprinkling of Red Pepper flakes
Add all of the ingredients except red pepper flakes to the blender jar.
Blend until smooth.
Pour over the salad.
Garnish the avocado slices with a sprinkling of red pepper flakes.
Toss the salad and dressing together.
Serve and enjoy!
Do you like salads? What are your favorite salads to make?
What are your favorite salad dressings?
Share your faves and comments with us.