Thursday, July 9, 2015

Chopped Salad


For salad:
½ red onion, diced or sliced rings (whichever you prefer)
1 avocado, peeled, cored and cubed
1 bunch coriander, coarsely chopped
1 can garbanzo beans
1 can heart of palm, drained
1 cucumber, peeled if not organic and diced
1 head romaine lettuce, coarsely chopped
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups grape tomatoes, cut in half

For agave mustard vinaigrette:
½ cup extra virgin olive oil
1 shallot
2 tablespoon agave nectar
2 teaspoons Dijon mustard
4 tablespoons balsamic vinegar
salt & pepper, to taste


For agave mustard vinaigrette:

Combine all but shallot in blender or food processor and blitz about 1 minute. Taste and adjust accordingly…depending on your love of “tang.” Add shallot and blitz until nicely chopped.

For salad:

Combine all ingredients in a large bowl, add dressing (recipe below) and toss. Serve, and enjoy!

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