Green Veggie Salad with Creamy Avocado Dressing
I have been taking full advantage of the spring produce lately. Snap peas, carrots, and fennel seem to be finding their way into my recipes often. I recently made a salad with these veggies plus some others, and it was so simple and delicious I needed to share it with you. I tried using heart healthy avocado laced with a bit of lemon and dill for a creamy dressing. This delicious dressing makes the veggies seem rich while still being healthy. This would be perfect for dinner with some sort of protein on the side keeping it light but still substantial.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a food processor, combine the avocado, lemon juice, garlic, sea salt, and dill for the dressing and process until smooth, adding enough water to thin out to a thicker creamy dressing consistency. Place all the veggies into a large serving bowl and toss. Drizzle with the dressing and sprinkle with pistachios.
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- Heart Healthy