Although lately, I’ve been craving baked sweet potatoes and hot soup, rather than salad – I still eat one nearly every day for lunch. A tossed salad is a staple in our home and makes an ideal lunch, especially topped with chia seeds or hemp hearts. This one is no exception, zesty and delicious, it fills me up in the right sort of way. Additionally, I love avocado – so it’s a no brainer 😉
Making your own dressing is a cinch and the result is a rich, creamy, healthy, preservative-free salad topper that is full of flavour. Of course, if you’re having guests over, they’ll also be pretty impressed that you whipped up a fancy dressing from scratch!
And just like that you’ve got yourself a scrumptious salad that works perfectly for lunch at work or as a starter before dinner.
FRESH GARDEN SALAD WITH CREAMY AVOCADO DILL DRESSING
2 cups of kale, chopped
2 cups of baby spinach
2 Roma tomatoes, roughly chopped
3 Tablespoons of fresh dill, chopped1/2 an English cucumber, sliced
- Wash and prepare kale, baby spinach, dill and vegetables.
- Place kale and baby spinach in a large salad bowl.
- Add in chopped tomatoes and cucumber.
- Prepare creamy avocado dill dressing and drizzle on top.
- Serve and enjoy!
Creamy Avocado Dill Dressing
1/2 of a large avocado, cubed
1/2 cup of unsweetened almond milk
1 small clove garlic, peeled and minced
1/8 teaspoon dried or 1/4 teaspoon fresh dill
2 grinds black pepper
2 tablespoon freshly squeezed lemon juice
Place all ingredients in a blender and process until smooth.
Latest posts by Emily Smith (see all)